Originally Published:
Jubilee Cook Book, 1887
Original Images:

Make the French cream and divide it into three parts, leaving one part white, color one part pink with a few drops of cochineal syrup, and the third part make brown with grated chocolate.

Make a cake about half an inch thick of the white cream which may be done with a rolling pin on a marble slab, take the pink and brown in the same manner, pressing all together, and cut into slices or squares as you prefer.