Piques

Ingredients

• Beat the yolks of six eggs very light
• I lb. of flour
• Put in a pinch of salt
• a few grains of anise
• using a little lard
• Drop these into boiling lard
• With I lb. of sugar make a heavy syrup

Method

1. 1

   Knead the paste until it snaps, roll it half an inch thick, cut into cubes, and drop into boiling lard until they rise and are golden brown.

2. 2

   Make a syrup with sugar, boil until it feathers, add flavoring, and stir in the cakes until covered with frosting.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 69. The excerpt below is the record exactly as published.

Piques. — Beat the yolks of six eggs very light. Put in a pinch of salt and a few grains of anise ; add I lb. of flour, and knead well until the paste snaps, using a little lard to prevent it from sticking to the hands. When ready, roll the paste half an inch thick, and cut into half - inch cubes. Drop these into boiling lard, and when they rise, or swell up, take up and drain on paper. They should be cooked a golden brown. With I lb. of sugar make a heavy syrup

Cook this with the app: pantry check, scaling, and the assistant.