Scottish Flanb
From The cook and housewife's manual (1847).
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A historical recipe
The cook and housewife's manual, by C. I. (Christian Isobel) Johnstone (1847).
United Kingdom
Known as a British 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.
- Additives or old utensils. The text names something no longer considered safe in food or for cooking in, such as lead, alum, borax, bitter almonds or copper pans. Don't use it.
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.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- 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.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- professed confectioner than of the practical cook, and cannot be taught without actual experiment.— See Flans* 809.
- Scottish Flans : Flan a la Caleb BaldersUme, — Rub butter on & fluted tin^n mould, with a loose bottom, and line it with good puff-paste which has been ten times rolled, and has stood to acquire some tenacity.
- With a pastry-knife Vandyke the edge, and carve each Vandyke as a rose* leaf, veined.
- Line the paste with paper, and fill it with bran to keep the shape out while baking.
- Bake in a sharp oven till crisp ;
- take out the bran and paper, and fill with any sort of preserved fruit, as cherries, apples, apricots, or pears, prepared as for No.
- 708.
- Creamed flans are made, by preparing thick frangipane into which six ounces of sweet and one ounce of bitter almonds, blanched and finely chopped,'[are stirred.
- — Obs, These delicate preparations, we have no doubt, were perfectly well known when Scotland's — ** Kings kept Court in Uolyrood.** The art has lingered on, ever since, among old-fashioned pastry-cooks in Edinburgh ;
- and we have seen the flan, most beautifully served, with the green Gascon gooseberry, preserved as only Mrs.
- Fraser, a celebrated pastry-cook of the last generation, could preserve and flavour this delicate small berry.
- 810.
- Tartlettes^ and Puffs of Fruit.
- — Line very small patty-pans, either oval or round, with puff-paste, and pare the edges neatly.
- Put in a little of any kind of jam or marmalade, and either cross-bar the tarts with pastestraws, cut out with a notched paste-runner, or wreathe paste-straws round them.
- — Ohs, This, or making little patties or pastry ramakins, is a very good way of using up any bit of paste that is left over from a large pie or tart.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Wooden spoon