Choice Receipts : selected from the best manuscript authorities.

Date:
1872
Catalogue details

Licence: Public Domain Mark

Credit: Choice Receipts : selected from the best manuscript authorities. Source: Wellcome Collection.

    42/84 (page 34)
    stirred in when it boils. Sweeten and flavor as you like. The custard should be made first that it may have time to cool. Excellent Cream Cakes—(Blot.)—Two ounces of butter in a saucepan with one and one-half gills of cold water. At first boiling throw in four ounces of flour, and stir fast half a minute or so; then add four eggs one at a time, or five if the eggs are small. Butter a tin, drop with a spoon one and a half inches apart, glaze with egg and bake. When done cut— not quite through—and fill with cream. The Cream.—Two tablespoonfuls of sugar in a saucepan with one of flour, three yolks of eggs, one- half pint of milk. Mix well cold, set on the fire, stir constantly five minutes, and flavor. Chocolate Eclairs.—Paste the same as for cream cakes, and drop on buttered tins lengthwise. When baked and cold cut through one-half and fill with the following cream: One-half ounce of chocolate cut and melted on the fire, three spoonfuls of sugar, one of flour, and the yolks of four eggs. Mix well cold, add three gills of milk, set on the fire and stir constantly till thickened, flavor, add a few drops of water to the chocolate, and add to the cream, mixing well.