Four Quarters
A historical recipe from The Belgian Cookbook, by Luck, Brian, Mrs. (1915).
A historical recipe
The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Project Gutenberg eBook #7223.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Digitised by Project Gutenberg, eBook #7223 (https://www.gutenberg.org/ebooks/7223). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Belgium. Associated with Belgium by the book is about Belgian cookery (Cooking, Belgian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- four very fresh eggs
Method
- Weigh four very fresh eggs and put them in an earthenware dish.
- Add successively, sieved flour, fine sugar, and fresh butter, each one of these items being of the same weight of the eggs--hence the name: Four Quarters.
- With a wooden spoon, work these four ingredients, then let them rest for five minutes.
- Turn it all into a buttered mold and let it cook for five quarters of an hour in a gentle oven or in a double saucepan.
- Turn it out, and eat it either cold or hot and with fruit.