Trippin' Through Time

4583 readers

2 users here now

Tripping' Through Time

A Lemmy community for historic art pieces overhauled into modern memes.

Rules

Only image uploads allowed
Only edited, historical images may be shared
The instance rules of https://lemmy.ca/

founded 2 years ago

MODERATORS

Wololo@lemmy.ca

gigachad@sh.itjust.works

736

simply delicious (sh.itjust.works)

submitted 3 months ago by gigachad@sh.itjust.works to c/trippinthroughtime@lemmy.ca

103 comments fedilink hide all child comments

you are viewing a single comment's thread
view the rest of the comments

[–] captain_aggravated@sh.itjust.works 1 points 3 months ago (1 children)

If you were making cookie dough to be eaten raw, would you maybe substitute some pectin or gelatin to replace the egg, or are we just going with butter, sugar and flour?

[–] nova_ad_vitum@lemmy.ca 3 points 3 months ago

The few times I've made it, I didn't replace it with anything. I wouldn't bother using pectin or gelatin. When egg is uncooked it won't have a thickening effect, and that's what you're trying to match. So if the mix is too thick for your liking, add some water or apple sauce as others have said. But this is just for texture and thickness, to your liking.