Alsatian Cream

Ingredients

• a quarter of a pound of fresh butter
• 4 yolks of eggs
• a quarter of a pound of castor sugar
• 4 very well-whisked whites
• a little essence of vanilla

Method

1. 1

   Line a mould with sponge finger-biscuits, sticking them together with melted sugar or egg white.

2. 2

   Beat butter, yolks, sugar, and whites together until well mixed.

3. 3

   Press into the mould and chill, preferably surrounded by ice and salt, before serving.

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 80. The excerpt below is the record exactly as published.

Alsatian Cream. Line a mould with fresh sponge finger-biscuits; make each biscuit stick together with a little melted sugar or white of egg. Beat a quarter of a pound of fresh butter to a cream ; gradually beat in one after the other 4 yolks of eggs ; next beat in a quarter of a pound of castor sugar ; next beat in 4 very well- whisked whites, with a little essence of vanilla

Cook this with the app: pantry check, scaling, and the assistant.