New Year’s Eve Tidbits
From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936
A traditional accompaniment of midnight refreshments on New Year's Eve in Provence.
Presented as published in 1936. 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 European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 120. The excerpt below is the record exactly as published.
puff paste, rolled thin, let- ting paste hang over one side for a cover. Lay in each a filleted anchovy
Cook this with the app: pantry check, scaling, and the assistant.