Oatmeal Bouchees
From My best 250 recipes, 1907
This dessert may be served either at luncheon or dinner, and also for supper when dinner is eaten in the middle of the day.
Presented as published in 1907. 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 My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 20. The excerpt below is the record exactly as published.
OATMEAL BOUCHEES Pour left-over breakfast porridge in small coffee cups ; stand them aside to cool. At serving- time turn them out, scoop out the centre of each, leaving a wall and a bottom half an inch thick; fill this with berries or sliced peaches, dust with powdered sugar, and serve with cream, or a care- fully-made soft custard
Cook this with the app: pantry check, scaling, and the assistant.