Duchess Loaves

Ingredients

• four ounces of sugar
• two ounces of butter
• a quarter of a pint of cold water
• four ounces of dried and sifted flour
• a little lemon or orange flavouring
• a well-beaten egg and a second egg
• a little jam or marmalade

Method

1. 1

   Boil sugar, butter, and water, then stir in flour.

2. 2

   Cook and add flavouring and eggs.

3. 3

   Form into small loaves and bake until lightly coloured.

4. 4

   Sprinkle with sugar before serving and fill with jam or marmalade.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 470. The excerpt below is the record exactly as published.

Duchess Loaves.— Duchess loaves are very similar to petits chotix, but larger and differently shaped. They are made as follows : Put four ounces of sugar and two oimces of butter into a saucepan, -with a quarter of a pint of cold water. Let them boil, then draw the DUG ( 187) DUG pan to the side, and stir in four ounces o£ dried and sifted flour. Put the mixture again upon the fire, and stir it briskly -with a wooden spoon for three or four minutes; then add a little lemon or orange flavouring and a well-beaten egg ; and when this is thoroughly incorporated with the other ingredients a second egg may be added, and if it is required the yolk of a third, but the eggs must be added singly and whisked thoroughly before they are put in, and care must be taken that the paste is left stiff enough not to spread when it is put upon the baking sheet. Make the paste up into small flat loaves, four inches long and one inch and a half wide, and bake these on a buttered sheet until they are lightly and evenly coloiu'ed. A few minutes before they are taken from the oven sprinkle a little powdered sugar over them, and before serving open them at the side, and introduce a little jam or maimalade

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