vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Glaze
From The white ribbon cook book, 1894
Serves 8
Presented as published in 1894. 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 white ribbon cook book (1894) by Kathryn Armstrong, page 97. The excerpt below is the record exactly as published.
Glaze Pastry— The whites of 3 eggs, 4 oz. sugar. Place the whites upon a plate (beaten with a knife to a stiff froth); just before the pastry is done, remove from the oven; brush with the beaten egg and sprinkle the white sugar upon it. Return to the oven to set. Glaze — The yolks of 3 eggs, a small piece of warm butter
Cook this with the app: pantry check, scaling, and the assistant.