vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Frangipane Cream Filling
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 5
Fillings can be varied with chocolate, spices, or crushed fruit.
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 194. The excerpt below is the record exactly as published.
Frangipane Cream Filling Cream 1 pound sugar, 1 pound almond paste, with 1 pound butter. Add 8 to 9 eggs. Flavor vanilla
Cook this with the app: pantry check, scaling, and the assistant.