Princess Cakes

Ingredients

• half a pound of flour
• half a teaspoonful of salt
• the yolks of four eggs
• half a pint of boiling cream
• a piece of butter the size of a walnut
• three ounces of granulated sugar
• half a small glass of brandy
• the yolks of three eggs

Method

1. 1

   Make a stiff paste with flour, salt, water, and egg yolks.

2. 2

   Roll it out thin, cut into bands, and shred finely.

3. 3

   Dry the shreds, then boil them with cream, butter, sugar, and brandy until absorbed.

4. 4

   Add yolks of three eggs, stir, and place in buttered tins about one-eighth inch thick.

5. 5

   Bake until deep yellow.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 195. The excerpt below is the record exactly as published.

half a pound of flour on a board, make a hoUow in the centre, and put in it half a tea- spoonf ul of salt with a little water to melt it, and add the yolks of four eggs. Work the whole well together, at first rubbing the ingrediente between the hands. Finish working the paste by pushing it f rom you with the palms of the hands. Sprìnkle with a few drops of water and knead it into a ball. Thia paste must be very stifiF. Roll it out very thin, cut into bands, and shred them very fine. Spread these shreds on a sieve to dry for a short time, and then put them into a saucepan with half a pint of boiling cream, a piece of butter the size of a walnut, three ounces of granulated sugar, and half a small glass of brandy. Cover the pan with a lid and boil the contente very slowly on- til the shredded paste has absorbed the liquide. Remove from the fire and add the yolks of three eggs

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