Gold
From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894
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
No method was recorded for this recipe.
As published
This recipe was extracted from Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 24. The excerpt below is the record exactly as published.
Gold. I. Yolks of eight eggs, one tablespoon butter, four cups flour, one cup sweet milk, two cups sugar, teaspoon soda, two of cream tartar. Flavor with lemon.
Cook this with the app: pantry check, scaling, and the assistant.