Larding-needle
Ingredients
Directions
Knead the flour with enough baker's yeast to make a thick dough.
Shape the dough into a flat apple.
Make two cuts on the top of the dough, cutting through about one-third of it.
Place the dough in a pan of lukewarm water.
Once it floats, remove it after about two minutes.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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