Dough with Candied Fruits
From In foreign kitchens, 1893
Presented as published in 1893. 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 In foreign kitchens (1893) by Helen Stuart Campbell, page 13. The excerpt below is the record exactly as published.
one cup of butter, and let it get partly cool. Then add a teaspoonful each of cinnamon, anise, coriander, and the grated rind of a lemon. Mix with flour enough to make a smooth dough ; knead it into a ball and let it stand a day before using. Chop a pint of mixed candied fruits and add to the paste ; roll it about an inch thick; make into little balls, set them a little apart on a baking-sheet, and bake them a light-brown in a quick Beef Tongue aa Gratiii. — The tongue for this purpose should have been rolled before boiling, so that when cool it can be sliced without any waste. Take the remains, slice and cut in strips and heat in a little good stock. Mince fine three onions; fry brown in a spoonful of butter; stir in a teaspoon- of flour; add a glass of white wine, a h of cayenne, and half a teaspoonful of , Cook slowly for ten minutes. Lay tongue on a gratin dish ; cover it with onion and sauce; add a cupful of mush- FRANCE. 45 rooms cut in bits, a little minced parsley, and two tablespoonfuls of fine bread-crumbs. Brown in a hot oven for ten minutes, and serve. The same method may be used for cold roast beef. Apple Charlotte. — Peel and core ten fine apples, and mince them fine. Melt in a saucepan a piece of butter the size of an e.gg and one cup of sugar, the grated rind of half a lemon, and half a teaspoohful of cinnamon
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