dessert
Florentines
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 6
Presented as published in 1907. 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 Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 54. The excerpt below is the record exactly as published.
FLORENTINES^ Roll out pufi paste very thin, cuW^t aitJOttom; wash and place on a ring of Ae sama.^^«; fill center with plum jam; put^wa^yn^jd^tf mer- ingue paste; sprinkle wit£^red^;0C|)l^bnds or pistachios; dust with ^*r and^^fee- (6 a nice color. ■O ^ C"i .^., 391-^ Cut out rings'tUm water and dIKin sugar, bake nice IN0§; ^paste; wash with onds; dust with am two together. AITS. Roll out t^^^^mtete and cut in thin strips; plait three^^^u^ together, form in rings or crescents; waaj^hid dust with sugar
Cook this with the app: pantry check, scaling, and the assistant.