Turkish Tawntatalet

Ingredients

• half a pound of rice flour
• three glassfuls of cream
• half a pound of castor sugar
• two small chickens
• seven yolks of eggs
• the grated zest of half a lemon

Method

1. 1

   Dilute rice flour with cream, sieve into a stewpan, and stir over the fire to make a smooth pap.

2. 2

   Add castor sugar and reduce for 20 minutes.

3. 3

   Pound chicken meat to a paste, mix in lemon zest and yolks, then combine with the pap.

4. 4

   Pour into a dish, adorn with caramel, and stir to imitate marble.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 106. The excerpt below is the record exactly as published.

Turkish Tawntatalet. — Dilute half a pound of rice flour with three glassfuls of cream. Pass the preparation through a sieve into a stewpan, and stir well over the fire, making a smooth pap. At the first bubbling add to it half a pound of castor sugar, and let the pap reduce for twenty minutes on a very moderate fire. Meanwhile take the breast meat of two small chickens, remove the skin, pound them in a mortar to a paste, add the grated zest of half a lemon, and lastly seven yolks of eggs

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