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Wreaths
From Cassell's dictionary of cookery, 1892
Serves 3
Ensure to bake at a low temperature.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 2335. The excerpt below is the record exactly as published.
Wreaths. — Take one pound of flour, five eggs, a quarter of a pound of butter, two or three spoonfuls of cream, two ounces of sugar, and a few grains of salt
Cook this with the app: pantry check, scaling, and the assistant.