Posted by: marthabernie | June 22, 2015

Dr. Price’s 1887 NEAPOLITAINES

Here is another recipe from Dr. Price’s cookbook published in 1887, and the recipe was submitted by Fernand Fere, Chef de Cuisine, Astor House, New York.  “Yelks” are egg yolks, and I would substitute almond extract for the extract of rose.  Very hot oven would be about 400 degrees, I think, and some food coloring can be added to the egg and milk mixture that is spread on top.


One pound of flour, half a pound powdered sugar, half pound of butter, six eggs, six yelks; mix the flour, sugar, butter and eggs together, adding a small quantity of extract of rose. If too stiff, add a little milk; leave the dough half an hour in a cool place; roll it out a quarter of an inch thick and cut it with a small tin cutter of any shape; put the cakes on a pan slightly greased, and color the tops with beaten egg and milk, with some chopped almonds over them; cook in a very hot oven.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s


%d bloggers like this: