Cussy
From Bread, cakes, and biscuits, 1902
May be served as a sweet with a rich sabayou or liqueur-flavoured custard sauce.
Presented as published in 1902. 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 Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 101. The excerpt below is the record exactly as published.
Cussy (French). — Break five fresh eggs into a stewpan, add Jib. of sugar, and whip it over a gentle fire till lukewarm, then lift it off, and continue the whipping until it is quite cold and light. Now stir in 4oz. ground almonds, 6oz. ground rice or creme de riz, and 5oz. of butter beaten to a cream
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