Boune-Bouche Drops

Ingredients

• 3 oz. Vienna flour
• 1 oz. Paisley flour
• 1 egg
• 1 tablespoonful cream
• 1 lemon
• 1^ oz. sugar
• H oz. butter
• salt
• | oz. almonds

Method

1. 1

   Cream the sugar and butter in a basin, add the egg and the lemon-rind finely grated.

2. 2

   Beat with a wooden spoon until quite smooth.

3. 3

   Mix the Vienna flour and Paisley flour, add a pinch of salt, and rub through a sieve.

4. 4

   Stir the flour into the above mixture, moisten with a little cream at first, work it thoroughly and add the remainder of the cream.

5. 5

   Blanch the almonds, cut them into shreds, and dry in the oven.

6. 6

   Mix about a teaspoonful of lemon-juice and the shredded almonds with the dough.

7. 7

   Drop the mixture in little heaps about 1/4 inch apart on to a well-buttered baking-tin, dust over with a little caster sugar, and bake in a moderately heated oven from fifteen to twenty minutes.

Nutrition per serving

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 538. The excerpt below is the record exactly as published.

Boune-Bouche Drops. — 3 oz. Vienna flour, 1 oz. Paisley flour, 1 egg, 1 tablespoonful cream, \ lemon, 1^ oz. sugar, H oz. butter, salt, | oz. almonds. Cream the sugar and butter in a basin, add the egg and the lemon

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