Cats' Tongues (Langues de Chat)
From Bread, cakes, and biscuits, 1902
These biscuits need practice to keep the shape and edges perfect.
Presented as published in 1902. 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 Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 76. The excerpt below is the record exactly as published.
ts’ Tongues ( Lang aes de Chat). — Mix together lightly the stiffly-whipped whites of three eg^s and 4oz. to 5oz. of caster sugar, then add 4oz. of butter, melted, but not oiled, and at the last stir in very quickly 4ioz. of finest Vienna flour
Cook this with the app: pantry check, scaling, and the assistant.