FRANQIPANE

Ingredients

• Beat 6 eggs very light
• add i pint milk
• 2 spoonfuls of flour
• Cook it with J^ pound sugar
• add 2 ounces of crushed macaroons
• and a glass of brandy or rum
• the grated rind of a lemon
• and 2 ounces butter
• add a spoonful of vanilla

Method

1. 1

   Cook it with J^ pound sugar, stirring until thick, add 2 ounces of crushed macaroons, and a glass of brandy or rum, the grated rind of a lemon, and 2 ounces butter.

2. 2

   Cook in a pan of water; when smooth add a spoonful of vanilla.

3. 3

   Serve cold, in cups, or use to fill little tarts.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 59. The excerpt below is the record exactly as published.

FRANQIPANE. (Italy.) This is another custard, old and good. Beat 6 eggs very light, add i pint milk and 2 spoonfuls of flour. Cook it with J^ pound sugar, stirring until thick, add 2 ounces of crushed macaroons, and a glass of brandy or rum, the grated rind of a lemon, and 2 ounces butter. Cook in a pan of water ; when smooth add a spoonful of vanilla

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