Frangipani Cream Patties

Name: Frangipani Cream Patties
Ingredients: one gill of cream; one tablespoonful of flour; two of brandy; the yolks of four eggs; six macaroons crumbled; four tablespoonfuls of sugar; the peel of a lemon

From Catherine Owen's new cook book .., 1885

Cream can be stored in jars.

Presented as published in 1885. 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 Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 108. The excerpt below is the record exactly as published.

FKANGIPANI CREAM PATTIES. Prepare the pastry ^shells as directed ; take off the centre piece, which is the cover ; scoop out the soft inside, leaving half an inch of crust, and fill with Fran- gipani cream, made as follows : One gill of cream, one tablespoonful of flour, one tablespoonful of orange flour water, two of brandy or one of sherry and one of brandy, mix and put in a small saucepan, boil till the mixture leaves the sides of the pan ; if it becomes thicker than very thick cream, add more cream or milk ; beat in the yolks of four eggs, six macaroons crumbled, four tablespoonfuls of sugar, the peel of a lemon

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