Creme d Gateau de Pith trier

Ingredients

• £ lb. caster sugar
• 4 lb. butter
• 4 lb. sioeet almonds (blanched)
• 2 eggs
• 4 gill double cream

Method

1. 1

   Pound the almonds with the sugar and add one egg.

2. 2

   When the almonds are in a smooth paste, add the other eggs.

3. 3

   Mix thoroughly and add the cream last.

4. 4

   Add any desired flavour and use as required.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 524. The excerpt below is the record exactly as published.

£ lb. caster sugar, 1 pint milk, 4 eggs, a pinch of salt. Put into a small stewpan two whole eggs and four yolks, stir in the flour, the sugar, almonds, and a tiny pinch of salt ; stir well with a wooden spoon ; add the milk little by little, stirring well, to avoid the formation of lumps ; now add the butter, and stir continuously over a gentle fire, taking great care that it does not burn or stick to the bottom of the pan. Cook for about ten minutes, add flavouring essence, and turn into a basin. Use as required. 1960. Creme d Gateau de Pith trier. — \ lb. caster sugar, 4 lb. butter, 4 lb. sioeet almonds (blanched), 2 eggs, 4 gill double cream

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