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ZL1ABS > RECIPE 02.11.11 09:57l 38 Lines 1080 Bytes #999 (0) @ WW
BID : F30068ZL1ABS
Read: GUEST DK3UZ
Subj: Princess Fingers
Path: DB0FHN<DB0FOR<DB0SIF<DB0MRW<DK0WUE<IK6ZDE<IW0QNL<VE2PKT<ZL2BAU<ZL1AB
Sent: 111102/0736Z @:ZL1AB.#06.NZL.OC #:62712 [AUCKLAND] FBB7.00i $:F30068ZL1AB
From: ZL1ABS@ZL1AB.#06.NZL.OC
To : RECIPE@WW
Princess Fingers
Typed by ZL1ABS
Ingredients
4 ounces (100 grams) butter
3 ounces (75 grams) sugar
2 Eggs
1/2 teaspoon Essence of Vanilla
8 ounces (200 grams) flour
1 teaspoon baking powder
Raspberry Jam
2 ounces (50 grams) Chopped Walnuts
2 ounces (50 grams) Cherries
Instructions
Cream butter and sugar; add essence and egg yolks, then flour and baking
powder. Roll out, place on greased tray, spread with raspberry jam,
sprinkle cherries and walnuts over. Cover with Meringue made as follows: -
Beat whites of eggs until stiff, add 1/2 breakfast cup sugar, 1/2
breakfast cup coconut, 1 tablespoon grated orange rind and 1 breakfast cup
rice bubbles or corn flakes. Bake slowly about 1 hour at 350 degrees
Fahrenheit (175 degrees Celsius).
From my mother's old New Zealand cookery book (1956 edition), printed by a
maker of baking powder, custard powder, cornflour and jelly crystals.
[Beverly Sheffield]
73 - Michael, ZL1ABS @ ZL1AB
Message timed: 20:48 on 2011-Nov-02
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