Frangipane Tartlets

Ingredients

• One quarter pint of cream
• four yolks of eggs
• two ounces of flour
• three macaroons
• four tablespoonfuls of powdered sugar
• the peel of a grated lemon
• a little citron cut very fine
• a little brandy
• a little orange-flower water

Method

1. 1

   Put all the ingredients, except the eggs, in a saucepan.

2. 2

   Mix the flour smooth in the cream first.

3. 3

   Let them come to a boil slowly, stirring to prevent lumps.

4. 4

   When the flour smells cooked, take it off the fire for a minute, then stir in the beaten yolks of eggs.

5. 5

   Stand the saucepan in another of boiling water and return to the stove, stirring till the eggs seem done — about five minutes.

6. 6

   Line patty pans with puff paste, fill with frangipane, and bake.

7. 7

   Ornament with chopped almonds and meringue, or not, as you please.

Nutrition per serving

As published

This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 16. The excerpt below is the record exactly as published.

One quarter pint of cream^ four yolks of eggs, two ounces of flour, three macaroons, four tablespoonfuls of powdered sugar, the peel of a grated lemon, and a little citron cut very fine, a little brandy

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