Preparation A
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
A historical recipe
A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.
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 A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Digitised by Project Gutenberg, eBook #71395 (https://www.gutenberg.org/ebooks/71395). 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.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
- one lb. of sifted flour
- six oz. of powdered sugar
- a pinch of table-salt
- one quart of milk
- ten eggs
Method
- Put into a basin one lb.
- of sifted flour, six oz.
- of powdered sugar, and a pinch of table-salt.
- Dilute with ten eggs and one quart of milk, added by degrees.
- Flavour with one heaped tablespoonful of orange, lemon or vanilla sugar, which should form part of the total weight of sugar prescribed;
- or with one-eighth pint of some liqueur such as brandy, kirsch, rum, &c., which should form part of the total moistening.