Leche Crema

Name: Leche Crema
Yield: 2 servings
Ingredients: six ounces of ratafia cakes; the well-beaten yolks of three; the white of one egg; a pint and a half of milk; four tablespoonfuls of flour; two tablespoonfuls of powdered sugar; two or three drops of ratafia flavouring

From Cassell's dictionary of cookery, 1892

Serves 2

Sufficient for five or six persons.

Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 819. The excerpt below is the record exactly as published.

Leche Crema. — Put six ounces of ratafia •cakes at the bottom of a shallow dish. Mix the well-beaten yolks of three and the white of one egg with a pint and a half of milk and two or three drops of ratafia flavouring ; add four table-spoonfuls of flour and two table-spoonfuls of powdered sugar

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