course: desserts

Here’s another interesting recipe from the book Ultra Select Dishes for Afternoon Teas, published in 1913. It’s a collection of fancy recipes from high end hotels, and this particular recipe comes from Charles A. Frey, chef at the Hotel Alexandria in Los Angeles, California. It’s basically a coffee mousse dessert, simple but very delicious. Original Recipe CAFE PARFAIT ALEXANDRIA Make a very strong coffee and pour over one pound of cube sugar. Dissolve the same over a slow fire, but do not let it boil, until it reaches twenty-eight degrees. Beat eight yolks of eggs in a kettle which is…

Another recipe from the amazing Ultra Select Dishes for Afternoon Teas (1913), a collection of recipes from high end Edwardian era chefs. This tea party cakes recipe is from Frank Bock, pastry chef at the Palace Hotel in San Francisco, California. 👉 More Desserts / All Recipes / More from Ultra Select Dishes for Afternoon Teas (1913) Original Recipe Take one pound of the ready dough and work another two ounces of butter well into it. Let prove and scale off in half pound pieces; divide these pieces again in twelve equal parts; mold them round and let raise a…