Chocolate Turban
From Bread, cakes, and biscuits, 1902
Half these quantities can be used if desired; this is for twelve persons.
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 101. The excerpt below is the record exactly as published.
Chocolate Turban (Swiss). — Stir in a large basin the yolks of twelve eggs, together with Jib. of pounded sugar, Jib. of grated chocolate and of pounded almonds respectively, Jib. of butter melted or beaten to a cream, and a pinch of pounded vanilla. Work this paste for half an hour, then add 6oz. of fecula (potato flour)
Cook this with the app: pantry check, scaling, and the assistant.