Brazil Nut Fingers.
To-day’s Recipe ,
Short pastry. The white of an -egg. Four ounces of shelled Brazil nuts. Two ounces of castor sugar. Roll short pastry cut thinly and cut it into small fingers, pinch them well, and bake in a hot oven. Scrape the nuts free from any brown skin and chop them finely. Mix them with the sugar and moisten with half the egg-white beaten to a stiff froth. Brush the hot pastry fingers over with white e gg and spread them with the mixture. Bake two or three minutes to set the meringue.
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/TS19340112.2.152
Bibliographic details
Star (Christchurch), Volume LXVI, Issue 20202, 12 January 1934, Page 9
Word Count
96Brazil Nut Fingers. Star (Christchurch), Volume LXVI, Issue 20202, 12 January 1934, Page 9
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