Henriette's Cookies

The pudding and pastry book · Douglas, Elizabeth · 1903

Source: The pudding and pastry book
Status: success · extracted 14 days ago
Not a recipe: No

Ingredients (7)

1 egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
¹⁄₂ gill cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
Salt ↝ Salt, table, iodized [Spices and Herbs]
1 salt-spoon baking-powder ↝ Baobab powder [Fruits and Fruit Juices]
¹⁄₂ tea-spoon vanilla ↝ Vanilla extract [Spices and Herbs]
1 tea-spoon brandy ↝ Brandy [Liquor and cocktails]
Flour ↝ Flour, 00 [Cereal Grains and Pasta]

Instructions (5)

Beat the yolk and white separately.
Mix all smoothly together with sufficient flour to roll out.
Roll as thin as possible, and cut into squares and ribbons.
Fry in boiling lard.
Drain and sprinkle with flavoured sugar (see p. 164).

Original Text

Henriettes

1 egg ¹⁄₂ gill cream Salt 1 salt-spoon baking-powder ¹⁄₂ tea-spoon vanilla 1 tea-spoon brandy Flour

Beat the yolk and white separately. Mix all smoothly together with sufficient flour to roll out. Roll as thin as possible, and cut into squares and ribbons. Fry in boiling lard. Drain and sprinkle with flavoured sugar (see p. 164).

Notes

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