Rosettes (Rosettes) a la Victoria
From The Swedish, French, American cook book, 1918
Serves 4
Can be filled with jam and garnished with whipped cream.
Presented as published in 1918. 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 The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 573. The excerpt below is the record exactly as published.
settes ( Rosettes ) a la Victoria Make batter [see recipe: Croustades]. Dip the rosette iron in the batter the thickness wanted. They can be made either small and thin, or very thick and heavy, with the same iron. If wanted very dainty dip the edge of the hot iron and cook until browm. When ready, sprinkle with powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.