An Italian
From The Original Fannie Farmer 1896 Cook Book (1896).
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A historical recipe
The Original Fannie Farmer 1896 Cook Book, by Merritt Farmer (1896).
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Method
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- Baba Cakes.
- Cakes baked in small moulds;
- made from a yeast dough mixture to which is added butter, sugar, eggs, raisins, and almonds.
- Served as a pudding with hot sauce.
- Bain-Marie.
- A vessel of any kind containing heated water, in which other vessels are placed in order to keep their contents heated.
- Bannocks.
- Scottish cakes made of barley or oatmeal, cooked on a griddle.
- Bards.
- Slices of pork or bacon to lay on the breast of game for cooking.
- Basil.
- A pot herb.
- Bay leaves.
- Leaves from a species of laurel, Béarnaise( ala).
- In Swiss style.
- Béarnaise sauce.
- Named from Béarnaise, Swiss home of Henry VIII.
- Béchamel (& la).
- With sauce made of chicken stock and milk or cream.
Plating
Cookware for this recipe
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Griddle