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Benoria

Name: Benoria
Yield: 2 servings
Ingredients: Whites of three eggs; three-quarters cup milk; one cup sugar; two cups flour; half cup butter; a pinch of salt; two teaspoons Royal baking powder; one tablespoon brandy

From The Swedish, French, American cook book, 1918

Serves 2

Filling: Take one cup granulated sugar and half cup water, cook until a caramel. Put three-quarters cup caramel with one and a half cups water on stove, add three tablespoons brandy and the juice of a lemon. Thicken the caramel with two tablespoons cornstarch dissolved in half cup water, add the yolks of three eggs stirred with five tablespoons sugar to a souffle; mix carefully, fill the cake, frost with a boiled caramel frosting.

Presented as published in 1918. 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 The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 593. The excerpt below is the record exactly as published.

Benoria Whites of three eggs, three-quarters cup milk, one cup sugar, two cups flour, half cup butter, a pinch of salt, two teaspoons Royal baking powder, one tablespoon brandy

Cook this with the app: pantry check, scaling, and the assistant.