Fanchonnettes au cage
From Puddings and Pastry à la Mode, 1889
Presented as published in 1889. 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 Puddings and Pastry à la Mode (1889) by Harriet Anne de Salis, page 10. The excerpt below is the record exactly as published.
Fanchonnettes au cage. Line the patty-pans with puff-paste and fill with a mixture made of three-quarters of a pint of milk, three ounces of sugar, two yolks of eggs, and a teaspoonful of essence of vanilla
Cook this with the app: pantry check, scaling, and the assistant.