vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Milk Crusts
From The encyclopaedia of practical cookery, 1892
Serves 1
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 526. The excerpt below is the record exactly as published.
Milk Crusts. — Thinly slice some French rolls, and lay them on a dish. Beat three eggs with J pint of Milk, sweeten to taste with white sugar, pour it over the rolls, and leave them until well soaked. Blanch and skin 2oz. of sweet almonds, and cut them into strips lengthwise. Put a lump of butter
Cook this with the app: pantry check, scaling, and the assistant.