Fruit Cake (Gateau ieuillete aux Fruit) a la Hildur
From The Swedish, French, American cook book, 1918
Serves 1
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 533. The excerpt below is the record exactly as published.
ruit Cake ( Gateau ieuillete aux Fruit ) a la Hildur Roll out puff paste, cut in two large layers, press a smaller cutter in the centre making a ring, but leave the centre in until it is baked. When baked, cut out centre, put one ring on top of another, stick together with a little jam, currant jelly, or marmalade. Glaze with sugar. Decorate with currant jelly; in the centre with whipped cream
Cook this with the app: pantry check, scaling, and the assistant.