vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Roman Guiocchi
From Cassell's dictionary of cookery, 1892
Serves 4
Serves 3-4 persons.
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 1598. The excerpt below is the record exactly as published.
Roman Guiocchi.— Put three ounces of fresh butter into a saucejjan with half a pint of boiling water and a seasoning of salt, cayenne, and powdered mace. As soon as the water reaches the boihng point stir in very gradually six ounces of fine flour, and beat the batter with a wooden spoon till it is quite smooth and leaves the saucepan in a lump with the spoon; then add the yolks of four eggs, the whites of two
Cook this with the app: pantry check, scaling, and the assistant.