Echaudés à Thé

The cake and biscuit book · Douglas, Elizabeth · 1903
Source
The cake and biscuit book
Time
Cook: 15 min Total: 15 min
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (5)
Instructions (10)
  1. Rub the sugar on a lemon and when dry crush it finely.
  2. Work all the ingredients together thoroughly with the hand.
  3. Set aside for an hour.
  4. Then roll out the paste on a floured board.
  5. Form into little balls the size of a walnut, rolling them with the hand which should be well floured.
  6. Throw them into boiling water.
  7. When they come to the surface take them out and throw them quickly into cold water.
  8. Leave them in the water for two hours.
  9. Drain them and put them on a baking tin in a hot oven.
  10. Bake for quarter of an hour.
Original Text
Echaudés à Thé ¹⁄₂ lb. sifted flour 3 eggs 2 ozs. butter 2 lumps of sugar Rub the sugar on a lemon and when dry crush it finely. Work all the ingredients together thoroughly with the hand. Set aside for an hour. Then roll out the paste on a floured board. Form into little balls the size of a walnut, rolling them with the hand which should be well floured. Throw them into boiling water. When they come to the surface take them out and throw them quickly into cold water. Leave them in the water for two hours. Drain them and put them on a baking tin in a hot oven. Bake for quarter of an hour.
Notes
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