Marguerites
A historical recipe from Domestic French Cookery, 4th ed., by Sulpice Barué (1836).
A historical recipe
Domestic French Cookery, 4th ed., by Sulpice Barué (1836). Project Gutenberg eBook #34837.
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 Domestic French Cookery, 4th ed., by Sulpice Barué (1836). Digitised by Project Gutenberg, eBook #34837 (https://www.gutenberg.org/ebooks/34837). 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.
France. Associated with France by the book is about French cookery (Cooking, French); 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
Method
- Beat together till very light, a pound of butter and a pound of powdered sugar.
- Sift a pound of flour into a pan.
- Take the yolks only, of twelve eggs, and beat them till very thick and smooth.
- Pour them into the flour, and add the beaten butter and sugar.
- Stir in a grated nutmeg, and a wine-glass of rose-water.
- Mix the whole together, till it becomes a lump of dough.
- Flour your paste-board, and lay the dough upon it;
- sprinkle it with flour.
- Roll it out about half an inch thick, and cut it into round cakes with the edge of a cup.
- Flour a shallow pan, put in the cakes (so as not to touch), and bake them about five minutes in a quick oven.
- If the oven is too cool, they will run.
- When the cakes are cool, lay on each a large lump of currant jelly.
- Take the whites of the eggs, and beat them till they stand alone.
- Then add to them, by degrees, sufficient powdered sugar to make the consistence of icing, and ten drops of strong essence of lemon.
- Heap on each cake, with a spoon, a pile of the icing over the currant-jelly.
- Set them in a cool oven till the icing becomes firm and of a pale brownish tint.
- These cakes are very fine.