Merveilles
From Bread, cakes, and biscuits, 1902
To be eaten hot or cold.
Presented as published in 1902. 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 Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 108. The excerpt below is the record exactly as published.
Merveilles.- — Take £lb. of fine sifted flour, three whole and very fresh eggs, a pinch of salt, a very small piece of butter, and one and a half spoonfuls of eau de vie
Cook this with the app: pantry check, scaling, and the assistant.