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Creme a l'Anglaise
From The table, 1889
Serves 1
Presented as published in 1889. 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 table (1889) by Alexander Filippini, page 288. The excerpt below is the record exactly as published.
creme a 1'Anglaise (No. 1200) separately. 1200. Creme & 1'Anglaise. — Put into a saucepan two ounces of butter and one ounce of flour. Place on a slow fire, and with a spatula stir slightly for two minutes, adding two ounces of sugar, half a gill of Madeira wine, and one gill of Middletown milk; stir well again for two minutes, to avoid its coming to a boil. Then take it from the fire, and immediately add half a gill of rum
Cook this with the app: pantry check, scaling, and the assistant.