Vegetable Border Mould
From Wholesome cookery, 1887
Serve inside a savoury mince, cutlets, or small rissoles.
Presented as published in 1887. 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 Wholesome cookery (1887) by Marie de Joncourt, page 28. The excerpt below is the record exactly as published.
Vegetable Border Mould. Make a puree of whichever vegetable you are going to use. When nicely smooth and flavoured, stir in a coujile of yolks of eggs, pi’ess the mixture into a buttered border moul
Cook this with the app: pantry check, scaling, and the assistant.