Fanchonette
From With a saucepan over the sea, 1902
Serves 8
French cream tart.
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 With a saucepan over the sea (1902) by Adelaide Keen, page 68. The excerpt below is the record exactly as published.
FANCHONETTE. (French cream tart.) Line a dish with fine puff paste, bake, then fill it with a custard made of i^ pound each of flour and sugar, the yolks of 6 eggs, and }4 cup of cream or milk, cooked carefully until it is smooth, in a double boiler. Add flavoring of wine or ) 204 \ With a Saucepan over the Sea vanilla, pour a meringue over the top
Cook this with the app: pantry check, scaling, and the assistant.