QuatPe-quarts
From The profession of cookery, from a French point of view, 1894
Presented as published in 1894. 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 profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 34. The excerpt below is the record exactly as published.
QuatPe-quarts. {Your Quarters.) Take three or four eggs. The same weight in flour, butter, and powdered sugar; mix all well together, and add a glassful of spirit or orange flower-water to the whole. The whites of the eggs should be beaten stiff and added lastly. Butter a mould, sugar it well, and bake the cake in a moderate oven for upwards of an hour. May be flavoured at discretion.
Cook this with the app: pantry check, scaling, and the assistant.