Frangipane Cream

Ingredients

• two tablespoons flour
• one fourth cup powdered sugar
• one fourth cup cream
• four egg yolks
• one tablespoon sherry
• one tablespoon lemon juice
• one tablespoon lemon rind
• one tablespoon chopped citron

Method

1. 1

   Mix flour, powdered sugar, and cream until smooth.

2. 2

   Cook ten minutes, stirring constantly; add egg yolks, sherry, lemon juice, lemon rind, and chopped citron.

3. 3

   Cook in double boiler until mixture thickens.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 96. The excerpt below is the record exactly as published.

Frangipane Cream. Cover with meringue, and deco- rate with cherries, angelica, and blanched and browned almonds. Frangipane Cream Mix two tablespoons flour, one fourth cup powdered sugar, and one fourth cup cream until smooth. Cook ten minutes, stirring constantly; add four egg yolks, one tablespoon each of sherry, lemon juice, lemon rind, and DESSERTS 243 chopped citron. Cook in double boiler until mixture thickens. Almond Sticks Roll Puff Paste one eighth inch thick. Brush with white of egg^ sprinkle with shredded almonds and pow- dered sugar. Cut into strips one half inch wide and three inches long. Bake in a quick oven. Cheese Straws Roll Puff Paste — trimmings will do for this purpose — one eighth inch thick. Sprinkle with salt, cayenne pepper, and grated cheese. To keep these ingredients on the paste, pat and fold in three layers. Roll again, spread, fold, and roll as before. Cut in strips half inch wide and five inches long. Banbury Tarts Make tarts and fill with the following cooked mixture : mix for filling, one cup seeded and chopped raisins, one cup sugar, three tablespoons cracker crumbs, one egg^ one tablespoon butter, one eighth teaspoon salt, juice and rind of one lemon. Banbury Squares Roll Chopped Paste one fourth inch thick ; cut in three inch squares. Put one and one half teaspoons Banbury mixture on one side of square, wet edges, fold to make a triangle, prick, and bake. Apple Tarts Fill tarts with Apple Sauce to which has been added one tablespoon butter. Cranberry Tarts Fill tarts with cranberry filling used for Cranberry Pie. 244 lo^vnet's cook book Lemon Tarts Fill tarts with Lemon Cream used for Lemon Pie, cooked in double boiler until thick. Peach Tarts Cook two cups peaches cut in eighths, one cup sugar, one tablespoon lemon juice

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