Punch Biscuit Paste

Ingredients

• one lb. of sugar
• twelve egg-yolks
• three eggs
• a bare tablespoonful of orange sugar
• the same amount of lemon sugar
• three tablespoonfuls of best rum
• twelve oz. of sifted flour
• ten oz. of melted butter
• the whites of eight eggs whisked to a stiff froth

Method

1. 1

   Stir one lb. of sugar, twelve egg-yolks, and three eggs in a basin, until the whole becomes frothy.

2. 2

   Aromatise with a bare tablespoonful of orange sugar, the same amount of lemon sugar, and three tablespoonfuls of best rum, and add twelve oz. of sifted flour, ten oz. of melted butter, and the whites of eight eggs whisked to a stiff froth.

3. 3

   Mix with the usual precautions, that the paste may not be heavy.

4. 4

   Bake the preparation in buttered moulds, in cases or in rings, according to the purpose it is intended for.

5. 5

   Use a moderate oven.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 402. The excerpt below is the record exactly as published.

PUNCH BISCUIT PASTE Stir one lb. of sugar, twelve egg-yolks, and three eggs in a basin, until the whole becomes frothy. Aromatise with a bare tablespoonful of orange sugar, the same amount of lemon sugar, and three tablespoonfuls of best rum, and add twelve oz. of sifted flour, ten oz. of melted butter, and the whites of eight eggs whisked to a stiff froth

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