I am fascinated by old cookbooks, they are a window back in time. Preparing a recipe with only the tools they had at hand makes you appreciate not only the appliances we take for granted but also just...

  I am fascinated by old cookbooks, they are a window back in time. Preparing a recipe with only the tools they had at hand makes you appreciate not only the appliances we take for granted but also just how much effort they would go to in order to impress. The cookbook we are looking at today, THE ROYAL BOOK OF PASTRY AND CONFECTIONERY is by JULES GOUFFÉ, 1874. The recipe details are: NEAPOLITAN TIMBALE

---

View Entire Post