vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Darioles (a la Duchesso)
From Cassell's dictionary of cookery, 1892
Serves 2
Sufficient for seven moulds.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 464. The excerpt below is the record exactly as published.
Darioles (a la Duchesso).— Proceed as be- fore dii-ected. This recipe differs in allowing more time for baking, and requiring no boiling of custard, ilix half a pint of miilc with two ounces of flour, three ounces of pounded sugar, six well-beaten eggs, and two ounces of butter into a batter, and put it at once into the moulds, first adding a little essence of vanilla
Cook this with the app: pantry check, scaling, and the assistant.