Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 1 cup flour
  • ¼ teaspoon salt.
  • cup milk or water.
  • Yolks 2 eggs.
  • Whites 2 eggs.
  • 1 tablespoon melted butter or olive oil.


    Mix salt and flour, add milk gradually, yolks of eggs beaten until thick, butter and whites of eggs beaten until stiff.