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English cookbook, 1799
Page 332
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milk to make it a proper consistency: mix and boil in a cloth, or buttered mould for 3 hours, serve with, Brandy sauce - Mrs. Beckwith - 1851 - Soufflet of Pancakes Take 8 Eggs and a pint of cream well whipped the cream put to the yoks - and then the whites well whipped, and stirred together with the yolks and cream - they must be done separately, each fried on one side - then turned on the dish, they are served in and keept in the oven one upon annother till all done sift a little sugar between each - they must be done as lightly and quickly as possible and as soon as one side is set turn upon the dish, and put back into the oven like lightning serve up as quickly as possible Fran Paste Make a stiff paste & to 1 lb of Paste 3/4 lb of butter, roll the paste 4 times, & let it lay 10 minutes each time the last time to be 1/2 an inch thick, cut it 4 inches long, bake
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milk to make it a proper consistency: mix and boil in a cloth, or buttered mould for 3 hours, serve with, Brandy sauce - Mrs. Beckwith - 1851 - Soufflet of Pancakes Take 8 Eggs and a pint of cream well whipped the cream put to the yoks - and then the whites well whipped, and stirred together with the yolks and cream - they must be done separately, each fried on one side - then turned on the dish, they are served in and keept in the oven one upon annother till all done sift a little sugar between each - they must be done as lightly and quickly as possible and as soon as one side is set turn upon the dish, and put back into the oven like lightning serve up as quickly as possible Fran Paste Make a stiff paste & to 1 lb of Paste 3/4 lb of butter, roll the paste 4 times, & let it lay 10 minutes each time the last time to be 1/2 an inch thick, cut it 4 inches long, bake
Szathmary Culinary Manuscripts and Cookbooks
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