Cherry Bouchees
From The encyclopædia of practical cookery, 1890
Serves 8
Serve with preserved cherries and glaze with rose-pink icing.
Presented as published in 1890. 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 encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 275. The excerpt below is the record exactly as published.
Cherry Bouchees. — Prepare a savoy-biscuit batter, fill a biscuit-forcer with it, and push it out in pieces about 2|in. Fig. 438. Cherry Bouchees. in length, arranging them in rows on a sheet of foolscap paper. When the sheet is full, sift some caster sugar over the biscuits
Cook this with the app: pantry check, scaling, and the assistant.