Creme Frete

Ingredients

• one pint of milk
• an inch stick of cinnamon
• half a cup of sugar
• two tablespoonfuls of cornstarch
• one tablespoonful of flour
• the of three eggs
• a quarter of a cup of milk
• one teaspoonful of butter
• one teaspoonful of vanilla

Method

1. 1

   Boil milk with cinnamon.

2. 2

   Beat sugar, cornstarch, flour, eggs, and milk together.

3. 3

   Pour boiling milk on mixture and stir.

4. 4

   Strain into double boiler and cook for 15 minutes.

5. 5

   Add butter and vanilla.

6. 6

   Pour into buttered pan to cool.

7. 7

   When hard, cut into strips and roll in crumbs, dip in egg, roll in crumbs again, and fry until brown.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 166. The excerpt below is the record exactly as published.

one pint of boiling water, or milk and water, thirt}" minutes, or till very soft. Add, while hot, one tea- spoonful of butter, two tablespoonfuls of sugar, and the well- beaten yolk of one egg, and a little hot milk, if it need more moisture. When cool, shape into small ovals, roll in crumbs, dip in egg, roll in crumbs again, and fry. Or, after shaping, press the thumb into the centre of each, and put in two boiled raisins or candied cherries, or half a teaspoonful of jelly or marmalade. Close the rice over the centre, roll in crumbs, dip in egg, roll in crumhs again, and fry. Savory Rice Croquettes. — One pint of cold boiled rice warmed in the double boiler with two or three tablespoonfuls of milk. When soft, add one egg, well beaten, one table- spoonful of butter, half a teaspoonful of salt, one fourth of a saltspoonful of white pepper, a few grains of cayenne, and one heaping tahlespoonful of fine chopped parsley. Shape, roll, and fry as usual. Rice or Macaroni Croquettes, — One pint of cold boiled 282 The Boston Cook Book, rice or macaroni or spaghetti. Heat, and moisten with a little thick white sauce; add the beaten yolk of one egg^ two tahlespoonfals of grated cheese^ and salt and pepper to taste. Cool, shape, roll in crumhs^dv^ in egg^ roll in crumbs again, and fry. Hominy Croquettes. — Warm one pint of cooked hominy in one or two tahlespoonfuls of hot milk ; add the beaten yolk of one egg^ and salt to taste. Cool, shape, roll, and fiy. Creme Frete, — Boil one pint of nfiilk with an inch stick of cinnamon. Beat together half a cup of sugar ^ two table- spoonfuls of cornstarch^ one tablespoonful of flour ^ the of three eggs^ a quarter of a cup of milk^ and spoonful of sa/^. Pour the boiling milk on the mixture, and stir well. Strain into the double boiler, and cook fifteen minutes, stirring often. Add one teaspoonful of butter and one teaspoonful of vanilla

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