Bermuda Witches

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
Instructions (2)
  1. Slice equally some rice, pound, or Savoy cake, not more than the sixth of an inch thick; take off the brown edges, and spread one half of it with Guava jelly, or, if more convenient, with fine strawberry, raspberry, or currant jelly of the best quality (see Norman receipt, 478); on this strew thickly some fresh cocoa-nut grated small and lightly; press over it the remainder of the cake, and trim the whole into good form; divide the slices if large, pile them slopingly in the centre of a dish upon a very white napkin folded flat, and garnish or intersperse them with small sprigs of myrtle.
  2. For very young people a French roll or two, and good currant jelly, red or white, will supply a wholesome and inexpensive dish.
Original Text
BERMUDA WITCHES. Slice equally some rice, pound, or Savoy cake, not more than the sixth of an inch thick; take off the brown edges, and spread one half of it with Guava jelly, or, if more convenient, with fine strawberry, raspberry, or currant jelly of the best quality (see Norman receipt, 478); on this strew thickly some fresh cocoa-nut grated small and lightly; press over it the remainder of the cake, and trim the whole into good form; divide the slices if large, pile them slopingly in the centre of a dish upon a very white napkin folded flat, and garnish or intersperse them with small sprigs of myrtle. For very young people a French roll or two, and good currant jelly, red or white, will supply a wholesome and inexpensive dish.
Notes
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