vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Solimemne
From Modern cookery, in all its branches, 1884
Serves 1
Can be served hot or cold, and is better when toasted.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 477. The excerpt below is the record exactly as published.
solimemne is even better than when served hot. It will be many hours rising ; sometimes as many as six or eight. If wanted for breakfast it should be made over night. Flour f lb. ; yeast, % oz. ; little cream ; salt, \ oz. ; sugar, 1 oz. ; yolks of eggs, 4 ; butter, 4 oz.
Cook this with the app: pantry check, scaling, and the assistant.