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A historical recipe from Dr. Allinson's cookery book, comprising many valuable vegetarian recipes, by Allinson, T. R. (Thomas Richard) (1915).

A historical recipe

Dr. Allinson's cookery book, comprising many valuable vegetarian recipes, by Allinson, T. R. (Thomas Richard) (1915). Project Gutenberg eBook #13887.

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 Dr. Allinson's cookery book, comprising many valuable vegetarian recipes, by Allinson, T. R. (Thomas Richard) (1915). Digitised by Project Gutenberg, eBook #13887 (https://www.gutenberg.org/ebooks/13887). 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.

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Ingredients

Method

  1. 2 sponge cakes, 1 gill of custard, a little jam, a few ratafias, 1/2 oz.
  2. of chopped almond.
  3. Cut the sponge cakes in half, spread them with jam, arranging them in a little pie-dish, sprinkling crumbled ratafias and the almonds between the pieces of cake.
  4. Pour the custard over, let it all soak for half an hour, and serve.