vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Chouoc Paste (Pate a Chouoc)
From The new century cookery book, 1901
Serves 1
Omit sugar for savoury or soup quenelles.
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 79. The excerpt below is the record exactly as published.
Chouoc Paste (Pate a Chouoc), for General Use. — 8 oz. butter, 1% gill water, 4 oz. flour ( sifted ), 2 whole and 1 yolk of eggs, salt, and a pinch of caster sugar. Put the water and butter in a small stewpan, add a saltspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.