Petits Fours Milanais
From Bread, cakes, and biscuits, 1902
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 94. The excerpt below is the record exactly as published.
Petits Fours Milanais. — Beat 12oz. fresh butter to a BISCUITS AND SMALL CAKES. 147 cream with 12oz. caster sugar ; now mix in four whole eggs, one by one, working each in well separately ; then work in thoroughly lib. fine sifted flour
Cook this with the app: pantry check, scaling, and the assistant.