French Pap
From The new cyclopædia of domestic economy, and practical housekeeper. Adapted to all classes of society and comprising subj (1872).
A historical recipe
The new cyclopædia of domestic economy, and practical housekeeper. Adapted to all classes of society and comprising subj, by E. F. (Elizabeth Fries) Ellet (1872).
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
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
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Put a table-spoonful of flour into a pap saucepan, to which add by degrees two gills of milk, mixing it , into a very smooth batter with a wooden spoon ;
- place the saucepan upon the fire, let it boil ten minutes, keeping it stirred the whole time, or it.
- is liable to burn or become brown ;
- then add about half an ounce of sugar and a little salt, put it into a basin, and it is ready for use.
- A little butter is also very good in it.
- It may be made with dry rusk or cracker, scalded merely in water, and beaten to a pulp with a little sugar.
Plating
Cookware for this recipe
-
Saucepan
-
Wooden spoon