Imitation Eggs

Ingredients

• Cooked semolina, farola or cornflour (without egg)
• Some preserved apricots

Method

1. 1

   When cornflour is cooked, dish it to cool in a large flat ashet wet with cold water.

2. 2

   When perfectly cold, cut it into rounds the size of an egg when fried.

3. 3

   Lay them neatly on glass dish, and on each put half of an apricot with flat side down, taken straight from the tin.

4. 4

   Serve with cream or sweet sauce, flavoured with a little of the apricot syrup.

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 35. The excerpt below is the record exactly as published.

IMITATION EGGS. A nice little Sweet. Cooked semolina, farola or cornflour (without egg). Some preserved apricots

Cook this with the app: pantry check, scaling, and the assistant.