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French Pap

From Indian domestic economy and receipt book, with Hindustanee romanized names (1877).

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A historical recipe

Indian domestic economy and receipt book, with Hindustanee romanized names, by R Riddell (1877).

France

Known as a French recipe, with similar versions prepared across other nations.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 2 ingredients

  1. two gills of milk
  2. an ounce of sugar

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

  1. Put a table-spoonful of flour into a pap saucepan, to which adcLby degrees two gills of milk, mixing very smooth ;
  2. let it boil ten minutes, keeping it stirred all the time ;
  3. then add half an ounce of sugar and a little salt ;
  4. a little butter is also very good in it.

Plating

Cookware for this recipe

  • Saucepan
  • Wooden spoon
Source not stated by archive.org
Credit

From Indian domestic economy and receipt book, with Hindustanee romanized names (1877), printed page 306, digitised by the Internet Archive: https://archive.org/details/b28055597

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.