Mirlitons
From The spirit of cookery, 1895
Mirliton means reed-pipe, but the origin of the name is unclear.
Presented as published in 1895. 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 The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 261. The excerpt below is the record exactly as published.
MIRLITONS, DARIOLES 4>5 sisting of caseine, butter, aud sugar. In ancient Rome such cakes were sometimes made of large size, as they are made in Germany in the present day, aud termed Matte- Kuchen, matte meaning curds. Of variations the best known are ornamented cheese cakes, or Coventry tartlets, but we fear that these imitations of the exterior of fanchoncttes will never be equal to the simple grace of the plain cheese cake. Mirlitons are tartlets with a basis of puff paste con- structed like cheese cakes, but with the cheese left out. Mirliton means a reed-pipe, but the metaphor by which the tartlet came to the name has not been explained. Dumas mentioned the cakes by name, but gave no description of or recipe for them. The contents of the little tartlets are portions of a compound custard flavoured with ratafias, candied orange-flowers, and spice
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