Bignè

Ingredients

• 1 cup flour
• 1 cup butter
• 1 cup water
• 3 eggs
• Little salt

Method

1. 1

   Boil the water and melt the butter in it.

2. 2

   Salt it, add the flour, and let it cook a little while.

3. 3

   Cool and add the beaten eggs.

4. 4

   Form this into twelve bigne (little cakes or cookies), and bake them in the oven.

5. 5

   When they are baked, split them open and fill with a custard, flavored with vanilla, and sprinkle them with powdered sugar.

As published

This recipe was extracted from Foods of the foreign-born in relation to health (1922) by Bertha M. Wood, page 17. The excerpt below is the record exactly as published.

3 eggs 3 ounces ground macaroons i^ squares unsweetened chocolate Make a custard of the eggs, milk, sugar, and chocolate. Cook in a double boiler until it thickens. Take from the fire and add the finely-ground macaroons, stirring and beating the mixture until it is smooth. Pour into a but- tered mold and chill thoroughly on the ice. Zabaione J cup fruit juice 2 eggs I tablespoon sugar Beat the eggs ; beat in the sugar ; add the fruit juice. Cook over a slow fire, beating constantly until the mix- ture begins to thicken. Take from the fire and continue to beat a moment, so the mixture will not cook to the side of the hot vessel. It should be a smooth, frothy cream. It is eaten hot, poured over sponge cake or served in tall glasses. A scant teaspoon of cinnamon may be added by way of variety. • Bign6 I cup flour i cup butter I cup water 3 eggs Little salt

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