Biscuit Frappe
From The Dudley book of cookery and household recipes, 1909
Presented as published in 1909. 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 Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 51. The excerpt below is the record exactly as published.
BISCUIT FRAPPE Prepare some Genoese or sponge cake and some jelly, but not too stiff. Prepare a mould with a little jelly at the bottom and put the mould into ice During this cut some round slices of cake, seven or eight, and rather smaller than the mould. Spread apricot jam on them and soak them in brandy-jelly
Cook this with the app: pantry check, scaling, and the assistant.