vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Vanilla Snaps a la Olive Griffin
From The Swedish, French, American cook book, 1918
Serves 2
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 602. The excerpt below is the record exactly as published.
one egg, one square of chocolate, one cup flour, one tablespoon cornstarch, one tablespoon brandy, half teaspoon Royal baking powder. How to Make Them. Work butter and sugar to a cream, add egg, milk, then the dissolved chocolate, brandy, flour, cornstarch, and baking powder. Put through a fancy tube in any shape de¬ sired on a buttered baking sheet. Bake in oven until brown. Can also be made in S’s and circles. Lady Fingers (Doigts de Dame ) a la Sicilienne Four eggs, eight tablespoons sugar, four tablespoons potato flour, two tablespoons flour, a pinch of salt, one teaspoon vanilla. How to Make Them. Stir yolks and sugar to a souffle, add the flour, vanilla, salt, and last whites of the eggs — well beaten. Bake in well-buttered lady-finger pans. Lady Fingers ( Doigts de Dame ) a la Mabel Beat the yolks of two eggs with three tablespoons sugar to a souffle, add three tablespoons flour, one tablespoon cornstarch, one tablespoon brandy, one tablespoon melted butter and one teaspoon Royal baking powder. Beat the whites of three eggs stiff, add; put in buttered lady-finger pans and bake in a hot oven. Vanilla Snaps a la Olive Griffin Craquelins a la Vanille, a la Olive Griffin Small half cup butter, small half cup milk, three-quarters cup su8ar’ ®ne eSg> quarter cup cornstarch, three-quarters cup flour, one tablespoon vanilla, one teaspoon Royal baking powder
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