Petits Fours à l'Anglaise

The "Queen" cookery books. No.11. bre... · Beaty-Pownall, S · 1904

Source: The "Queen" cookery books. No.11. bread, cakes, and biscuits
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (7)

rich pound cake ↝ Cake, fruit cake [Cakes and pies]
4oz. of cane icing sugar ↝ Sugars, powdered [Sweets]
half a tablespoonful of strong coffee or coffee essence
the same of hot water ↝ Water, tap [Tap water]
a strip of candied peel ↝ Orange peel, raw [Fruits and Fruit Juices]
an almond ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
any small glace fruit ↝ Passion fruit, raw [Other fruits and fruit salads]

Instructions (3)

Cut a rich pound cake into inch thick squares.
Mix 4oz. of cane icing sugar with half a tablespoonful of strong coffee or coffee essence, and the same of hot water, and stir this all over the stove till warm and well blended.
Place a strip of candied peel, an almond, or any small glace fruit to taste on each.

Original Text · last edited 4 days ago

Petits Fours à l'Anglaise.—Cut a rich pound cake into inch thick squares and ice with the following glace: Mix 4oz. of cane icing sugar with half a tablespoonful of strong coffee or coffee essence, and the same of hot water, and stir this all over the stove till warm and well blended. Place a strip of candied peel, an almond, or any small glace fruit to taste on each.

Notes

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