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Creme a la Jardiniere
From The complete cook book, 1900
Serves 4
Filling requires additional ingredients.
Presented as published in 1900. 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 complete cook book (1900) by Rees, Jennie Day Mrs., page 151. The excerpt below is the record exactly as published.
CREME A LA JARDINIERE. Take one pound of almond paste and mix with one dozen eggs, three ounces of powdered sugar and two ounces of flour, melt six ounces of butter
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