Frangipan Cream

Ingredients

• One pound of fine sifted flour
• half a pound of castor sugar
• four ounces of butter
• eight eggs
• two pints of milk
• flavoring essence

Method

1. 1

   Put egg yolks and whites, flour, sugar, and salt into a stewpan, stir and cook until well mixed, then add milk gradually.

2. 2

   When smooth, stir in butter, cook gently for about ten minutes, then flavor and use as required.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 251. The excerpt below is the record exactly as published.

-half pound of castor sugar, two yolks of eggs, coffee essence. METHOD. — Cream the sugar and yolks of eggs for about ten minutes, add coffee essence to taste, and the softened butter gradually. Work until thoroughly mixed and smooth, let it remain on ice until firm, stir again, then use for decorating, by means of a paper cornet, or bag and forcer. Coffee Icing. INGREDIENTS. — Two pounds of icing sugar or fine castor sugar, two gills of cold water, two dessertspoonfuls of coffee essence. METHOD. — Put the sugar and water into a stewpan, stir by the side of the fire until it reaches boiling-point, and simmer for four or five minutes. Pour the syrup into a bowl, add the coffee essence, and stir until the icing becomes less transparent as it cools. If used before it reaches this point it will have a dull appearance. Transparent Icing. INGREDIENTS. — Two pounds of loaf sugar, one gill of warm water. METHOD. — Put the sugar and water into a sugar boiler or stewpan, let it dissolve, then bring to the boil and simmer for about five minutes, or until a thick syrup is formed (230° Fahr. on a saccharometer). Pour into a bowl, stir until al- most cold and setting, then use as required. Confectioners' Custard. INGREDIENTS. — Eight yolks of eggs, three pints of milk, eight ounces of castor sugar, one ounce of cornstarch, six sheets of French gelatine, flavoring essence. METHOD. — Mix the cornstarch smoothly with a little milk, boil the remainder, add the sugar and blended cornstarch, boil for two minutes, then pour over the beaten yolks of eggs, stir- ring meanwhile. Return to the stewpan, and stir by the side of the fire until the mixture thickens, then add the gelatine, previously dissolved in two tablespoonfuls of water, and the flavoring essence, and use as required. Frangipan Cream. INGREDIENTS. — One pound of fine sifted flour, half a pound 370 STANDARD COOKERY. of castor sugar, four ounces of butter, eight eggs, two pints of milk, flavoring essence

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