Pippins, Frosted
From Cassell's dictionary of cookery, 1892
Serves 6
Time to bake is about half an hour.
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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1229. The excerpt below is the record exactly as published.
Pippins, Frosted.— Take half a dozen russets or E-ibston pippins. Pare, core, and divide them in halves, then place them side by side, with the flat part downwards, on a buttered tin. Whisk the white of a fresh egg to a firm froth. Spread it on them, then sprinkle over them the thin rind of a lemon cut into long aarrow strips, and add a covering of powdered and sifted sugar
Cook this with the app: pantry check, scaling, and the assistant.