French Pancakes
From Wholesome cookery, 1887
Presented as published in 1887. 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 Wholesome cookery (1887) by Marie de Joncourt, page 47. The excerpt below is the record exactly as published.
French Pancakes. Pake 2 eggs and weigh them ; then take the same Weight of castor sugar, same weight of butter, and the same weight of fiour. Beat the butter to a cream ; beat in the flour, and then the sugar ; add a cpiarter of a pint of milk and the eggs. Beat all well together, and bake in patty pans in a quick oven about 20 mmutes. Serve with lemons and castor sugar. 324. — Ravensdale Pudding. 1 pint of cream, peel of 1 lemon, sugar to taste. Boil all together, and take out the peel. Let the cream stand until nearly cold, then mix with it the well- beaten yolks of 8 eggs. Put the mixture in a mould ; steam it half an hour. Serve cold, with some melted currant-jelly over. Half a pint of cream and half a pint of milk can be used instead of 1 pint of cream. BWEETB. 131 325. — Venus Custard. Take a quart mould ; butter it well, and ornament it with candied peels or pieces of glacds fruits. Make a custard with 12 yolks and 6 whites of eggs, 1 pint of cream, and some loaf sugar ; put it in the mould. Dissolve 1 ounce of gelatine in sufficient milk to fill up the mould. When nearly cold, stir in a glass of brandy or cura^oa. Serve cold, with a custard round. You might save some of the above custard without gelatine for serving round it. 326. — Caramel Custard. To prepare the caramel, put 5 ounces of loaf sugar, with 2 tablespoonfuls of water, in a warm mould. Melt it over the fire until the sugar and water form a golden-coloured thick syrup ; take it off the fire, and turn your mould round and round until the caramel has gradually worked itself over the whole inside of the mould and forms a casing. Dip the outside of the mould in cold water : this has the effect of making the sugar set. Now mix 1 pint of boiling milk to G well-beaten eggs, add sugar and vanilla to taste ; then pour it cold into the mould, and steam it for 2(? minutes. Let it get cold, and serve turned out. 327. — Creme Brulee (Cold). Boil 1 pint of cream for 1 minute ; pour it on the yolks of 4 eggs well beaten. Put it on the fire, and 132 WHO LESOME 00 0 KER 7. let it gradually come almost to the boil ; then put it in the dish in which it is to be served. Let it get cold. Strew over the top a thick layer of castor sugar ; put it in a slow oven for 10 minutes ; then brown it with a hot salamander, and serve it cold. 328. — Creme Brulee (Hot). Beat up 5 yolks of eggs. Stir them over the fire, with a good pinch of fiour ; gradually mix in half a pint of milk, some cinnamon, and candied lemon-peel ; add a pounded maccaroon. Stir all the time, so that the mixture does not stick to the bottom of the saucepan, and be careful it does not boil. Now put the dish in which the sweet is to be served on the side of the fire, with some castor sugar and enough water to melt the sugar ; when the sugar has coloured, stir the custard into it and serve at once. 329. — Bavaroise. 1 pint of double cream, 1 glass of rum or curagoa or maraschino, three-quarters of an ounce of gelatine dissolved, 6 ounces of sugar. Whip the cream to a stiff froth ; then mix the other ingredients in quickly and thoroughly. Pour into a mould, and serve when set. In warm weather it may be wise to embed the mould in ice. SWEETS. 133 330. — Genoa Cream. Half a pint of milk, 2 ounces of maccaroons, half an ounce of gelatine, half a wine-glassful of brandy, a little grated orange-peel, 8 ounces of sugar, 4 yolks of eggs, quarter of a pint of whipped cream, a few chopped candied fruits. Soak the gelatine in a little of the milk. Boil the rest, and add to it the 4 yolks of eggs, maccaroons, sugar, and orange-peel. Stir it on the side of the fii’e until it begins to thicken ; take it off the fii'e ; add the brandy and then the soaked gela- tine. Strain it through a hair sieve, and when nearly cold add the whipped cream and candied fruits. Put in a mould, ready to turn out when required. 331. — Orange Cream. 1 ounce of gelatine, quarter of a pound of loaf sugar, 1 lemon, 7 oranges, half a pint of cream. Squeeze and strain the juice of the lemon and orange; put it in a saucepan, with the gelatine and sufficient water to make the whole quantity up to 1 pint; rub the sugar over the lemon and orange peels, and add it to the juice. Boil up ten minutes, strain it, and when nearly cold whisk it up with the cream, and turn it into a mould to set, ready for turning out. This recipe can be used for any fruit juice in place of orange. 134 WHOLESOME COOKERY. 332. — Apricot Cream. 1 pint of cream, quarter of a pound of ca.stor sugar, 3 parts of a pot of apricot jam. Whip the cream to a very stiff froth ; gradually whisk in the jam and sugar, and half an ounce of dissolved gelatine. Must he done veiy quickly. Put it in a mould and turn out when stiff. Is very good without the gelatine and served in glasses. 333. — Tea Cream. Simmer a pint of cream till it is jDartly reduced in quantity; add 1 teacupful of strongly made tea, and sugar to taste ; stir in gradually three yolks of eggs. Pass it through a hair sieve ; stir it again ; put it in a mould and steam it for 20 minutes. 334. — Coffee Cream. Half a pint of ci’eam, quarter of a pint of milk,
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Cook this with the app: pantry check, scaling, and the assistant.