Mönch-kappe

Ingredients

• 1 unit yolk of egg
• 5 of milk
• 1 of sugar
• a taste of lemon
• slices of close-grained bread

Method

1. 1

   Cut slices of bread into cubes, soak in custard for a few minutes, dip in beaten egg, and flour or crumb.

2. 2

   Fry until golden brown, and serve with a sauce made of white wine, lemon juice, sugar, water, and yolk of egg.

Nutrition per serving

As published

This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 213. The excerpt below is the record exactly as published.

1 of sugar f if liked, 1 of hutter, and 2 or 4 of eggs. Cook in the oven, or boil >’ milk and sago together until cooked. Allow the mixture to get ^ perfectly cold, then stir in the eggs well beaten, sejison with the ; sugar, and a little essence if liked, break the butter in pieces on the top, and bake for half-an-hour. | 19. Semolina, Rich. — 'I'hree units semolina, 30 units of milk, 3 i of butter and sugar, twelve bitter almonds, and (i units eggs. Boil ^ semolina and milk together, adding the sugar, butter, and almonds f Housekeeper and Cook 307 irrouiid. Line a j)ie-disli with paste, and after adding the eggs to die mixture, pour it into tlie dish, strewing the surface with almonds and a little grated nutmeg. _ All farinaceous substances may be made into rich puddings hy using this I’ecipe. 20. Soufllees are the hardest puddings to make. Indian soufflees are really only omelette soufflees, while a French soufflee is an extremely light pudding. The following will answer if accurately followed,' not otherwise. It is sufficient for four persons : Six units eggs, 5 of milk, 1 of cornflour, | of butter, 2 of white sugar. Beat the yolks with the sug’fii' till white^ and add vanilla^ lemou^ oi almond essence. Boil the milk, reserving a spoonful to wet the cornflour. U^hen hoiling, stir-to the wetted cornflour, add the butter, and stir for half a minute. Pour on the beaten yolks and sugar^ and stir again. When a little cool add the whites of the eggs whisked to the stillest possible froth, and bake in a slow oven for half-an-hour, and send to table at once, or it will fall. 'Chocolate souffle'es may be made by adding one tablespoon of Van Houten s Cocoatina, mixed to a tbin paste with milk to the above. 21. Soufla^e of Cream.— Beat 4 units of yolk of egg with 20 of thick cream, or wbisk the cream separately, and add the eggs with sugar to taste. Pour into a lined pie-dish, sift pounded cinnamon and sugar over, and bake in a very quick oven for ten minutes. FiiiKD Puddings. 1. Apple or any Fruit Fritters.— Fritters can be made of any fruit sliced thin, dipped in batter, and fried. The batter is best made as follows : To 1 unit of flour allow J salad oil, 2 units egg, 1 of water, and 1 of brandy. Mix all, save the white of the egg, and beat hard for ten minutes, set aside, then add the white well beaten, and use at once. The brandy may be omitted, and milk, or plain water, or beer substituted. 2. Chocolate Puffs. — Ten units water, 1 of sugai-, 4 of butter. Boil. Add 4 units flour, 1 of grated chocolate. Or increase the sugar, and use 1 unit cocoatina or less. Cook for ten minutes till quite a thick paste. Let it cool, and mix in 4 units yolk of egg, a pinch of baking powder. Last of all, 4 units whisked whites. Force the mixture into boiling fat with a plain force-pipe or paper cornet, cutting the paste into one or two inch lengths as it comes out with sharp scissors or knife. When the puffs have risen thrice their original size, set on a sieve to drain. Make a hole in them, and fill the em])ty inside with cream or pastry custard. These puffs may be varied a dozen ways. They are really projitrollcs. Made savoury and filled with ragout, they are a good luncheon dish. 3o8 The Complete Indian I' 3. College Pudding— Ten units bread-crumbs, 3 of minced suet, 2 ot currants, 2 of sugar, 1 sliced candied ueel, 4 of egtrs, 2 of > brandy. Mix thoroughly and form into balls. Fry, and serve with t wine sauce. ' 4. Creme Frite.— Two units flour or ^ of cornflour, 10 units of ^ milk, 2 of sugar, 1 of butter, a few crushed ratafias or cake-crumbs, 3 of yolk of egg, and 1 of white. Mix flour and sugar with the whole ; egg, add the milk and butter and ratafias and boil, add the .strained ; yolks of four eggs, and cook gently till the mixture is as thick as cornflour for a shape. Pour out on a dish and let it cool. Cut into lozenges, egg, crumb, and fry in boiling fat. This is the ' original of what is called Bombay pudding, and is much nicer. Ihe ratafias may be omitted, and the custard flavoured with vanilla. Bombay pudding is generally made of soojee boiled in water till thick. 5. French Pancakes. — Ten units of thick cream, 10 units eggs, 3 of flour, 2 of white sugar. Stir the yolks of the eggs to the flour and sugar, beat till white. Whip the cream stiff, also the whites sepa- rately. Mix with the other ingredients, and bake at once in little round tins or saucers about one inch deep. The mixture should be about half an inch deep in each, and the tins well buttered. Dish in a pile with preserves between each, and garnish with preserve and whipped cream. The native cook generally makes excellent plain pancakes. 6. Fritters, Plain, — Mix water or beer with enough flour to make a batter that will just run from the spoon. Pour by hiblespoonfuls into boiling fat, dry on a sieve, and serve in a pile with sugar sprinkled over, j • 7. Fritters, Souffle. — Ten units water, 2 of butter, 8 of flour, \ 6ofegg.s. Boil the butter and the water; stir in the flour. I'he mix- f ture should be very stiff'. When cold stir in the beaten yolks, then fc the whipped whites. Force through a mrnet into boiling fat and | fry. They should blow up like bubbles. Fill with jam or custard. i' 8. Italian Pancakes. — Take 1 tablespoonful of flour, ] dessert- f. spoon of sifted sugar, a teacup of warm milk, and two eggs. Beat | well, add a few drops of essence of lemon, and 2 ounces of butter. Butter small saucers, pour the mixture in. Bake twenty minutes, | and serve piled up, with sugar over. , i 9. M6nch-kappe. — Beat 1 unit yolk of egg with 5 of milk, | of J sugar, and a taste of lemon. Cut slices of close-grained bread

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