(9) Put Jib. of butter into a saucepan, and set it over
the fire until melted; then mix in a little over lib. of
flour, and stir it over the fire until lightly browned. Mix
J pint of water✪ Clotted Cream Filled Cakes gradually in with the browned flour, and
continue stirring over the fire until -reduced to a paste ;
then trrrn it into a basin, and leave until cold. Mix
eight or nine eggs with the paste, and knead it with
the hands until soft ; then divide it into small equal-
sized pieces, and mould them into round cakes. Lay the
cakes on a buttered baking-sheet, make a dent in the centre
of each with the tip of the finger, and bake in a moderate
oven until of a light golden colour. When cooked, take the
cakes out of the oven, put a small quantity of clotted Cream in
the hollow of each, arrange them on a dish that has been
covered with a folded napkin or an ornamental dish-paper,
and serve.
(10) Sift lib. of flour on to a pastry-slab, and make a bay
in the centre, in which put 1 teaspoonful of salt, the whites
of six eggs, and the strained juice of two lemons. Stir
the above ingredients until well mixed, then knead the mix-
ture to a soft paste with the hands, dipping them occasionally
in olive oil or warmed butter ; divide the paste into small
equal-sized pieces, then roll them out. Put a lump of butter in
a frying-pan, and when it is hot, put in the cakes, and fry them
until nicely browned. As the cakes are cooked, put them
For details respecting Culinary Processes, Utensils, Sauces, <tc., referred to, see under their special heads.
THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
465
Cream — continued.
on a sieve, so that all the fat may run from them. Have a
saucepan of boiling syrup by the fire, and as the cakes
are drained, immerse them in it ; take them out immediately.
Lay half of them on a baking-dish, one over the other,
mask them with a thick layer of clotted Cream, and cover
with the remaining pieces of paste. Moisten them with
f pint of milk, stand the tin over a slow fire, and let the
milk boil until the cakes are soft. Pour a few drops of
essence of rose-water over them, dust with powdered cinna-
mon, and serve.
Cream Candy (Marbled). — Put over the fire lib. of white
sugar, 1 gill of cold water, 2 table-spoonfuls of Cream, foz.
of butter with a very little bicarbonate of soda rubbed into
it (not quite as much as will lie on a threepenny-piece), and
1 dessert-spoonful of vinegar ; stir all together, and boil very
fast till it is a thick syrup. Mix 3 dessert-spoonfuls of
grated chocolate with 2 table-spoonfuls of Cream, flavour with
vanilla, put it over the fire in another saucepan, and stir
till quite thick ; then add pint of the thick syrup. Pour
the rest of the syrup on a flat dish, and pour over it here and
there spoonfuls of the chocolate syrup. As soon as it is cool
enough to touch, pull it into ropes with the fingers. If well
managed it will be streaked white and brown.
Page 541 · 2 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
(9) Put Jib. of butter into a saucepan, and set it over the fire until melted; then mix in a little over lib. of flour, and stir it over the fire until lightly browned. Mix J pint of water gradually in with the browned flour, and continue stirring over the fire until -reduced to a paste ; then turn it into a basin, and leave until cold. Mix eight or nine eggs with the paste, and knead it with the hands until soft ; then divide it into small equalsized pieces, and mould them into round cakes. Lay the cakes on a buttered baking-sheet, make a dent in the centre of each with the tip of the finger, and bake in a moderate oven until of a light golden colour. When cooked, take the cakes out of the oven, put a small quantity of clotted Cream in the hollow of each, arrange them on a dish that has been covered with a folded napkin or an ornamental dish-paper, and serve.
(10) Sift lib. of flour on to a pastry-slab, and make a bay in the centre, in which put 1 teaspoonful of salt, the whites of six eggs, and the strained juice of two lemons. Stir the above ingredients until well mixed, then knead the mixture to a soft paste with the hands, dipping them occasionally in olive oil or warmed butter ; divide the paste into small equal-sized pieces, then roll them out. Put a lump of butter in a frying-pan, and when it is hot, put in the cakes, and fry them until nicely browned. As the cakes are cooked, put them
For details respecting Culinary Processes, Utensils, Sauces, <tc., referred to, see under their special heads.
Cream — continued.
on a sieve, so that all the fat may run from them. Have a saucepan of boiling syrup by the fire, and as the cakes are drained, immerse them in it ; take them out immediately. Lay half of them on a baking-dish, one over the other, mask them with a thick layer of clotted Cream, and cover with the remaining pieces of paste. Moisten them with 1/2 pint of milk, stand the tin over a slow fire, and let the milk boil until the cakes are soft. Pour a few drops of essence of rose-water over them, dust with powdered cinnamon, and serve.
Cream Candy (Marbled). — Put over the fire lib. of white sugar, 1 gill of cold water, 2 table-spoonfuls of Cream, foz. of butter with a very little bicarbonate of soda rubbed into it (not quite as much as will lie on a threepenny-piece), and 1 dessert-spoonful of vinegar ; stir all together, and boil very fast till it is a thick syrup. Mix 3 dessert-spoonfuls of grated chocolate with 2 table-spoonfuls of Cream, flavour with vanilla, put it over the fire in another saucepan, and stir till quite thick ; then add pint of the thick syrup. Pour the rest of the syrup on a flat dish, and pour over it here and there spoonfuls of the chocolate syrup. As soon as it is cool enough to touch, pull it into ropes with the fingers. If well managed it will be streaked white and brown.
Records on this page
Clotted Cream Filled CakesFried Cakes