Thursday, March 15, 2007

Finnegans Cake

I find this cookbook to be highly overrated. The recipes are almost impossible to understand. I’ll give you an example:

"running beside the rivering milk, hitherandthithering the cream of combixture, past three-quarters of a thick-bottomed saucepan, brings us by a food processor or by hand into small pieces of panforte. And even if Humpty shell fall frumpty times as awkward again, beat the igg yolks and sugarstick together for the brekkers come to mounhim until pale and thick with care, spending a whole half hour scraping the vanilla seeds out of them Havana pods & into the mixture. Place in a bowl and pour over the Vin Santo. Gently heat until O!"

Is this for four or six persons? Should I use double cream? How many egg yolks do I need? It doesn’t say.


Blogger MGL said...

I think you have some transcribing errors. Shouldn't it be sugarstyx and food concessor?

9:59 am  
Anonymous børvis said...

this recipe is fantastic when you actually really understand what it says. the moment you understand the cake has made itself and is ready to serve

1:56 pm  
Anonymous ungovernable said...

i suggest double dream!

4:12 pm  

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