Ponding Prince Henri

Ingredients

• £ lb. sugar {caster)
• i lb. butter
• 7 eggs
• 4 oz. glace cherries
• 1 oz. candied peel
• i lb. flour
• 1 glass kirschwasser
• 8 finger biscuits
• sweet sauce

Method

1. 1

   Cream sugar and butter together, add yolks of eggs gradually while stirring.

2. 2

   Cut cherries into small dice and chop peel finely, then stir into the mixture along with kirschwasser.

3. 3

   Whisk egg whites to a stiff froth and mix with flour into the prepared mixture.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 437. The excerpt below is the record exactly as published.

Ponding Prince Henri. — £ lb. sugar {caster), i lb. butter, 7 eggs, 4 oz. glace cherries, 1 oz. candied peel, i lb. flour, 1 glass kirschwasser , 8 finger biscuits, sweet sauce

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