Roll, Wine
From Cassell's dictionary of cookery, 1892
Serves 1
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 1591. The excerpt below is the record exactly as published.
oll, Wine. — Take a French roll or sponge biscuit, and soak it in raisin, marsala, or sherry wine ; surround it -nath a custard or cream thickened with eggs; add some spice, and ornament to taste
Cook this with the app: pantry check, scaling, and the assistant.