Tous-les-Mois
From Vegetarian cookery, 1891
Serves 2
Presented as published in 1891. 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 Vegetarian cookery (1891) by Martha Brotherton, page 101. The excerpt below is the record exactly as published.
Tous-les-Mois. Two ounces of tous-les-mois, one pint of new milk, two ounces of white sugar, and six drops of almond flavour. Mix the tous-les-mois with a little of the cold milk ; set the remainder of the milk on the fire ; when it boils, add the tous-les- mois, and the sugar ; boil a few minutes, stirring constantly; take it off the fire ; stir in the almond flavour, and pour it into a mould, previously dipped in cold water. No. 430. — Tot7S-les-Mois. Four ounces of tous-les-mois, half a pint of currant and rasp- berry-juice, six ounees of white sugar, and one pint and a half of water
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.