Milk-and-Honey Cakes (Portuguese)

Name: Milk-and-Honey Cakes (Portuguese)
Yield: 1 servings
Ingredients: Fill a deep dish with slices of crumb of bread; cover with Milk, or cream and Milk in equal proportions; dip them into beaten egg; plunge them into a frying-pan of boiling fat

From The encyclopaedia of practical cookery, 1892

Serves 1

Slices may be soaked in wine instead of milk.

Presented as published in 1892. 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 encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 527. The excerpt below is the record exactly as published.

Milk-and-Honey Cakes (Portuguese). — Fill a deep dish with slices of crumb of bread cut Jin. thick, cover with Milk, or cream and Milk in equal proportions, and leave until all the Milk is absorbed. Take out the slices sepa- rately, dip them into beaten egg, covering completely, plunge them into a frying-pan of boiling fat

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