Goruflot a la Cannes
From Pan-Pacific cook book, 1915
Presented as published in 1915. 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 Pan-Pacific cook book (1915) by L. L. McLaren, page 76. The excerpt below is the record exactly as published.
GORUFLOT A LA CANNES Break four eggs into a double boiler ; add three-quarters of a cup of sugar and beat with an egg beater until the mix- ture is quite warm ; remove from the fire and beat until cold. When cold and very thick, stir in lightly half a cup of sifted flour, and four tablespoons of dessicated cocoanut
Cook this with the app: pantry check, scaling, and the assistant.