Wine Fingers
From Recipes for high-class cookery, 1912
These biscuits may be decorated with small pieces of cherry, angelica, etc., or they may be decorated with royal icing before being put into the oven.
Presented as published in 1912. 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 Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 43. The excerpt below is the record exactly as published.
WINE FINGERS. 3 oz. flour. 2 oz. butter. 1^ oz. sugar. i yolk of egg. i tablespoonful sherry
Cook this with the app: pantry check, scaling, and the assistant.