Sahnen Baissfis
From European and American cuisine, 1914
Serves 6
These shells can be filled with marmalade, jelly, ice cream, or whipped cream.
Presented as published in 1914. 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 European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 383. The excerpt below is the record exactly as published.
Sahnen Baissfis. — Prepare a m6ringue the same as in fore- going recipe ; lay a large sheet of white paper on a baking tin, put the meringue with a tablespoon on the paper in the shape of an egg 17s inch apart, dust with powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.