Macaroon Custard

Ingredients

• one bottle of stillhock
• 1 lb. of macaroons
• the juice of one lemon
• a sherry glassful of arrack or maraschino
• the whites of ten eggs
• about ½ lb. of sifted sugar
• the cornflour
• the sugar
• the peel

Method

1. 1

   Bring the stillhock to a boil; stir in the cornflour, eggs, sugar, peel, and lemon juice until thick like custard.

2. 2

   Add maraschino, pour into a dish, lay macaroons on top, and cool.

3. 3

   Beat egg whites to a froth, add sugar, and place over the custard.

4. 4

   Bake for 15 minutes in a moderate oven and serve cold.

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 111. The excerpt below is the record exactly as published.

e juice of one lemon, a sherry glassful of arrack or maraschino, and |lb. of macaroons with the wafers carefully scraped off. Bring the contents of one bottle of stillhock to a boil; as soon as it boils stir into it (over the fire) the cornfloui', the eggs, sugar, peel, and lemon juice. When the mixture becomes rather thick, like a custard, put in the maraschino. Pour this preparation into a deep dish FOREIGN CAKES. 173 (in which it will also be sent to table), lay the macaroons lightly over the top, and stand it carefully in a very cold place. Meantime beat to a stiff froth the whites of ten eggs, adding to the same about fib. of sifted sugar. Put the froth and the macaroons over the custard when quite cold, and bake in a moderate oven for a quarter of an hour. Again stand in a cool place, and serve when quite cold. It may also be iced if desired. Savarin. — This is made in the same way as the baba, only omitting the spice and saffron, and using 2oz. of shred almonds instead of tho muscatels. In all these cakes it is well to remember that the eggs should be worked in two or three at a time, beating the paste well till it leaves the sides of the pan clear each time. Butter the mould, strewing it well with sugar and chopped almonds, and bake the cake for about an hour in a moderate oven. When baked, turn it out and let it cool off for fifteen minutes or so before dishing it, or pouring over it the syrup or liqueur that abroad always accompanies this cake. A few drops of essence of almonds are an addition, if added with the other ingredients. Abroad this cake, like the glace cake, the baba, &e., is mostly used as a sweet entremets, and is there served with a rich sauce, or syrup, poured x’ound it, and a garnish of fruit in syrup, or marinaded with liqueur, and sometimes, but more rarely, whipped and flavoured cream. Therefore, if wanted for use English fashion, dry, it would be well to add the liqueur as a flavouring as in the baba, making the syrup poured over the cake at the last stiff enough to form a kind of brittle glaze. Schnee Kuchen. — Beat Jib. of butter to a cream, then work into it carefully lib. of potato flour and loz. caster sugar. Beat the yolks and whites of two eggs till the former are light and the latter a stiff froth, work in the yolks into the mixture and then the whites, beating it all well, but lightly, for twenty minutes. Bake slowly. The cake should be snow-white, whence its name, and quite crisp. 174 BREAD. CAKES, AND BISCUITS. Spice Cake. — Dissolve a teaspoonful of carbonate of soda in a tablespoonful of boiling water, and stir it into a full gill of molasses, then add to this half a pint thick sour cream, about 6oz. brown sugar, and rather less than lib. of flour ; beat it all well together, then add a table- spoonful each of allspice and powdered cinnamon, and lib. of stoned, minced, and floured raisins. Bake one hour in a moderate oven. (American.) Strenzel Kuchen. — Make a sponge as for bread with ljlb. of flour, 2oz. yeast, half a pint lukewarm milk, and 4oz. each of sugar and butter. Let this rise for twenty minutes, then knead well, roll it out fairly thinly on a buttered baking sheet, prick it all over, brush it over with two-thirds of an ounce of liquefied butter, cover the top with “ strenzel,” again let it rise, and bake for half an hour in a hot oven. For the “ strenzel,” mix together rather more than 5£oz. flour, 3^oz. sugar, and rub this into 31oz. of softened butter till like crumbs. Or, make a sponge with Jib. flour, not quite 3joz. yeast, and enough tepid milk to mix it, and let it rise. Meanwhile work to a stiff dough 1 lib. flour, four to six eggs, 5oz. to 6oz. sugar, a pinch each of salt and mace, the grated rind of a lemon, and tepid milk to mix. Now beat into this Jib. of butter, then the sponge, when well risen, kneading it well ; roll out thinly on a floured baking sheet, and let it rise ; then brush with liquid butter, and strew it evenly and thickly with “ strenzel,” made thus : Work together 2loz. each of flour, butter, and sugar, and a teaspoonful ground cinnamon : dust with equal parts dry flour and sugar, chop into pea or dice shapes with a knife, and use. Tote — Beat the yolks of eight eggs with 12oz. of caster sugar till light, then stir in Jib. grated chocolate, fib. ground almonds, Jib. finely shred citron peel, half a tea- spoonful each of cinnamon and cloves pounded fine, a quarter of a teaspoonful of cardamoms, half a gill of brandy, and the juice and grated rind of a lemon. Stir this all well FOREIGN CAKES. 175 together. Now moisten rather less than lib. of dried and browned breadcrumbs with a little white wine ; add this to the former mixture, and stir in at the last the whites of the eggs beaten to the stiffest possible froth. Bake slowly for an hour and a half, and, when cold, ice with either royal or chocolate icing. (This is an American recipe.) Vacherin au Chocolat.—' The sweets which go by the name of vacherins are made very much in the same way, and merely vary in their flavouring. Take about Goz. of blanched almonds, Jib. of pounded sugar, the grated rind of one lemon, and the whites of two or three eggs. Pound the almonds thoroughly, moistening them with the whites of eggs ; add the sugar

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