Eggs à la Ducheese

Ingredients

• a quarter of a pound of powdered sugar
• half a pint of water
• a small piece of lemon peel
• a short stick of cinnamon
• half a teaspoonful of orange-flower water
• twelve egg yolks
• a pint of milk or cream
• a very little salt
• the juice of a fine, sound lemon

Method

1. 1

   Boil sugar with water, lemon peel, and cinnamon until reduced to syrup.

2. 2

   Remove flavorings, add orange-flower water, strain egg yolks with milk or cream into syrup, cook while stirring until it forms a cream, then add lemon juice and serve.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 160. The excerpt below is the record exactly as published.

EggS a la Ducheese. — Place a quarter of a pound of powdered sugar in a saucepan, adding half a pint of water, a small piece of lemon peel, and a short stick of cinnamon. Boil until the sugar is reduced to a syrup, then remove the lemon peel and cinnamon, and add half a teaspoon- ful of orange-flower water. Beat together, then strain twelve egg yolks with a pint of milk or cream, add this to the syrup with a very little salt, then transfer the whole to a silver baking-dish, place it on the hot stove, and let cook for ten minutes, stirring briskly, and when it forms a cream, squeeze in the juice of a fine, sound lemon

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