Frangipani from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Prepare a pie paste, and peel three ounces of shelled Almonds. Then put them into a mortar and pound to a paste, with the powdered white sugar and a raw egg. When reduced to a very fine paste, add ...
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Ingredients
- 3 Ounces of Shelled Almonds
- 3 Tablespoonfuls of Powdered White Sugar
- 2 Tablespoonfuls of Melted Butter
- 2 Eggs
- ½ Teaspoonful of Ground Cinnamon
- ½ Teaspoonful of Orange Flower Water
- ¼ Gill of Rum
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