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Panchonettes
From Cassell's dictionary of cookery, 1892
Serves 1
Time to bake: 20 minutes. Sufficient for one dozen tartlets.
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 509. The excerpt below is the record exactly as published.
Panchonettes. — Put a lining of good puff paste roimd some tartlet-pans, and fill with a custard. Make it as follows : — Beat four eggs till they are Hght, stir into them equal quanti- ties of sugar and butter, two ounces of each (the butter must be first turned back to cream), and three dessert-spoonfuls of flour. When thoroughly mixed, simmer in a well-lined saucepan until thick — the mixture should not boil — and flavour with lemon
Cook this with the app: pantry check, scaling, and the assistant.