Melt half the sugar with a few drops of water in a stew-pan,
stir till it becomes light brown, pour in the milk and boil up,
stirring frequently. Melt the butter in another stew-pan, stir
in the flour, mix it well with a wooden spoon and add gradually
the prepared milk. Stir till it forms a smooth paste, then mix
in the rest of the sugar ; pound the almonds and add them.
Allow the mixture to cool a little, then stir in the yolks of
eggs one by one, beat well and add vanilla. Whisk the whites
to a stiff froth, mix them in lightly but thoroughly. Butter a
plain mould, pin a hand of buttered paper round edge, pour
in mixture and steam for about 40 minutes.
POTATO SOUFFLE.
Souffle aux Pommes de Terre.
1 tablespoonful potato flour.
1 tablespoonful castor sugar.
^ [lint milk.
Flavouring to taste,
fl eggs.
£ teaspoonful casumen✪ Potato Souffle.
Mix the potato flour, casumen and sugar with the milk, put it
into a saucepan and stir it over the fire till it boils. Remove it
from the fire and flavour the mixture to taste ; beat up the yolks
of the eggs with a little sugar and add them, then mix in lightly
the stiffly beaten whites. Pour into a buttered souffle-dish and
bake for ^ an hour in x quick oven.
THATCHED PUDDING.
2 oz. buffer.
£ pint milk.
4 eggs.
3 dessertspoonsful flour.
Rind of 1 lemon.
2 oz. sifted sugar.
2 tablespoonsful apricot jam.
2 tablespoonsful strawberry
jam.
1 oz. sweet almonds✪ Thatched Pudding.
Melt the butter. Mix the flour with a little cold milk to a
smooth paste, pour over it the remainder of the milk boiling
hot; add the sugar, butter, grated lemon rind, and mix all
well together. When cool, stir in the yolks of eggs, well beaten ;
add the whites, whisked to a stiff froth and stirred in the last
thing before putting the pudding in the oven. Bake for 20
minutes ; when done, turn it out of the pie-dish, spread the
two jams over in alternate quarters and ornament with almonds.
BUTTER SWEETS.
123
VANILLA SLICES.
Pate a la Vanille.
Puff pastry (page 118).
1 dessertspoonful cornflour.
^ pint milk.
Yolks of 2 eggs.
White of 1 egg.
1 teaspoonful castor sugar.
1 teaspoonful essence of vanilla✪ Vanilla Slices.
Bake the puff pastry in two slices, let it get cold, and spread
it with the following mixture: — Mix the cornflour smooth with
the cold milk, stir it over the fire till it boils, remove it from
the fire and stir in the yolks and white of egg, the sugar and
essence of vanilla. Let it heat through again but not boil, then
allow it to get almost cold before spreading on the pastry ; cut
the latter into neat slices and ice the top lightly if liked.
VIENNESE CHOCOLATE CAKE.
Known as Sach'er Tortc.
5 oz. butter.
5 oz. castor sugar.
5 oz. Vienna flour.
5 oz. chocolate.
G eggs.
Apricot jam✪ Viennese Chocolate Cake.
Page 68 · 4 recipe records on this page
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Melt half the sugar with a few drops of water in a stew-pan, stir till it becomes light brown, pour in the milk and boil up, stirring frequently. Melt the butter in another stew-pan, stir in the flour, mix it well with a wooden spoon and add gradually the prepared milk. Stir till it forms a smooth paste, then mix in the rest of the sugar ; pound the almonds and add them. Allow the mixture to cool a little, then stir in the yolks of eggs one by one, beat well and add vanilla. Whisk the whites to a stiff froth, mix them in lightly but thoroughly. Butter a plain mould, pin a band of buttered paper round edge, pour in mixture and steam for about 40 minutes.
POTATO SOUFFLE.
Souffle aux Pommes de Terre.
1 tablespoonful potato flour.
1 tablespoonful castor sugar. ^ [lint milk.
Flavouring to taste, fl eggs.
£ teaspoonful casumen.
Mix the potato flour, casumen and sugar with the milk, put it into a saucepan and stir it over the fire till it boils. Remove it from the fire and flavour the mixture to taste ; beat up the yolks of the eggs with a little sugar and add them, then mix in lightly the stiffly beaten whites. Pour into a buttered souffle-dish and bake for ^ an hour in x quick oven.
THATCHED PUDDING.
2 oz. buffer.
£ pint milk.
4 eggs.
3 dessertspoonsful flour. Rind of 1 lemon.
2 oz. sifted sugar.
2 tablespoonsful apricot jam. 2 tablespoonsful strawberry jam.
1 oz. sweet almonds.
Melt the butter. Mix the flour with a little cold milk to a smooth paste, pour over it the remainder of the milk boiling hot; add the sugar, butter, grated lemon rind, and mix all well together. When cool, stir in the yolks of eggs, well beaten ; add the whites, whisked to a stiff froth and stirred in the last thing before putting the pudding in the oven. Bake for 20 minutes ; when done, turn it out of the pie-dish, spread the two jams over in alternate quarters and ornament with almonds.
VANILLA SLICES.
Pate a la Vanille.
Puff pastry (page 118).
1 dessertspoonful cornflour. ^ pint milk.
Yolks of 2 eggs.
White of 1 egg.
1 teaspoonful castor sugar.
1 teaspoonful essence of vanilla.
Bake the puff pastry in two slices, let it get cold, and spread it with the following mixture: — Mix the cornflour smooth with the cold milk, stir it over the fire till it boils, remove it from the fire and stir in the yolks and white of egg, the sugar and essence of vanilla. Let it heat through again but not boil, then allow it to get almost cold before spreading on the pastry ; cut the latter into neat slices and ice the top lightly if liked.
VIENNESE CHOCOLATE CAKE.
Known as Sach'er Tortc.
5 oz. butter.
5 oz. castor sugar. 5 oz. Vienna flour.
5 oz. chocolate. G eggs.
Apricot jam.
Records on this page
Potato SouffleThatched PuddingVanilla SlicesViennese Chocolate Cake