Zwiebaclc, Almond
From Bread, cakes, and biscuits, 1902
Handle the paste lightly for best results.
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 115. The excerpt below is the record exactly as published.
Zwiebaclc, Almond. — Make a paste with fib. of flour, lib. of butter, five whole eggs, and a little cinnamon to taste ; work the paste till it is quite smooth, but handle it very lightly ; have x-eady a quantity of blanched, peeled, and chopped almonds
Cook this with the app: pantry check, scaling, and the assistant.