Frenchdessert
Frangipane
From Cassell's dictionary of cookery, 1892
Serves 4
Can be flavored with vanilla, orange-flower, or coffee.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 551. The excerpt below is the record exactly as published.
Frangipane.— Beat six eggs until light, add to them gradually a pint of new milk and two table-spoonfuls of flour. Put the mixture over the fire in a clean saucepan, with a quarter of a pound of fine sugar, and when close at the boiling point andthickish, stir in two ounces of cru.shed ratafias, a glass of rum or brandy, some grated lemon-rind, and two ounces of butter
Cook this with the app: pantry check, scaling, and the assistant.