Butterflies
A historical recipe from The Belgian Cookbook, by Luck, Brian, Mrs. (1915).
A historical recipe
The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Project Gutenberg eBook #7223.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Digitised by Project Gutenberg, eBook #7223 (https://www.gutenberg.org/ebooks/7223). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Belgium. Associated with Belgium by the book is about Belgian cookery (Cooking, Belgian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Method
- You will get at the confectioner's small round cakes that are smooth on the top;
- they are plain, and are about two and one-half inches across.
- Take one and cut it in halves, separating the top from the bottom.
- Cut the top pieces right across;
- you have now two half moons.
- Put some honey along the one straight edge of each half moon and stick it by that on the lower piece of cake, a little to one side.
- Do the same with the second half moon, so that they both stick up, not unlike wings.
- Fill the space between with a thick mixture of chopped almonds rolled in honey, and place two strips of angelica poking forward to suggest antennae.
- A good nougat will answer instead of the honey.