Beignets de Quatre Nations
From Pan-Pacific cook book, 1915
Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 67. The excerpt below is the record exactly as published.
BEIGNETS DE QUATRE NATIONS— FRENCH Core, peel and slice three large apples and soak in two tablespoons of brandy and two of sugar for half an hour. Drain, dip each piece in peach or apricot jam, then in bat- ter (No. 446)
Cook this with the app: pantry check, scaling, and the assistant.