Trifles
From Bread, cakes, and biscuits, 1902
Presented as published in 1902. 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 Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 95. The excerpt below is the record exactly as published.
Trifles : Beat the yolks of three fresh eggs with a salt- spoonful of salt, then sift in enough fine potato flour to make it all a stiff paste
Cook this with the app: pantry check, scaling, and the assistant.