• A few ratifias, or three or four macaroons rolled to powder, or a stale sponge
or Naples biscuit or two, reduced to the finest crumbs, may be substituted for
either of these : more lemon, too, can be added to the taste.
+ This preparation will make excellent fanclionettes , or pastry-sandwiches. It
will not curdle if gently boiled for two or three minutes (and stirred without
ceasing), and it may be long kept afterwards,
C&AJ\ xViii. ]
PASTRY.
B73
Jordan almonds, 4 oz. ; eggs, 6; sugar, 12 oz. ; rinds and strained
juice of 4 small, or of 3 quite large lemons ; butter, 4 oz. (6 for rich
cheese-cakes) ; layers of preserve. Baked 15 to 20 minutes, moderate
oven
ATPEL KRAPFEfJ.
( German Receipt.)
Boil down three-quarters of a pound of good apples with four
ounces of pounded sugar, and a small glass of white wine, or the
strained juice of a lemon ; when they are stewed quite to a pulp,
keep them stirred until they are thick and dry ; then mix them
gradually with four ounces of almonds, beaten to a paste, or very
finely chopped, two ounces of candied orange or lemon-rind shred
extremely small, and six ounces of jar raisins stoned and quartered✪ Atpel Krapfen :
to these the Germans add a rather high flavouring of cinnamon,
which is a very favourite spice with them, but a grating of nutmeg,
and some fresh lemon-peel, are, we think, preferable for this com-
position. Mix all the ingredients well together; roll out some
butter-crust a full back-of-knife thickness, cut it into four-inch
squares, brush the edges to the depth of an inch round with beaten
egg, fill them with the mixture, lay another square of paste on each,
press them very securely together, make, with the point of a knife, a
small incision in the top of each, glaze them or not at pleasure, and
bake them rather slowly, that the raisins may have time to become
tender. They are very good. The proportion of sugar must be
regulated by the nature of the fruit ; and that of the almonds can be
diminished when it is thought too much. A delicious tart of the
kind is made by substituting for the raisins and candied orange-rind,
two heaped tablespoonsful of very fine apricot jam.
CREME PATISSlkRE, OR PASTRY CREAM.
To one ounce of fine flour add, very gradually, the beaten yolks of
three fresh eggs ; stir to them briskly, and in small portions at first,
three-quarters of a pint of boiling cream, or of cream and new milk
mixed ; then turn the whole into a clean stewpan, and stir it over a
very gentle fire until it is quite thick, take it off, and stir it well up
and round; replace it over the fire, and let it just simmer from .six
to eight minutes ; pour it into a basin, and add to it immediately a
couple of ounces of pounded, sugar, one and a half of fresh butter,
cut small, or clarified, and a spoonful of the store mixture of page
153, or a little sugar which has been rubbed on the rind of a lemon.
The cream is rich enough for common use without further addition ;
but an ounce and a half of ratifias, crushed almost to powder with a
paste-roller improves it much, and they should be mixed with it for
the receipt which follows.
371
MODERN COOKERY.
[chap. XVIII,
Flour, 1 oz. ; yolks of eggs, 3; boiling cream, or milk and cream
mixed, f pint: just simmered, 6 to 8 minutes. Butter, oz.
sugar, 2 oz. $ little store-flavouring, or rasped lemon-rind ; ratifias,
1| oz. ✪ Creme Patisserie
Page 335 · 2 recipe records on this page
Presented as published in 1884. 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
• A few ratifias, or three or four macaroons rolled to powder, or a stale sponge or Naples biscuit or two, reduced to the finest crumbs, may be substituted for either of these : more lemon, too, can be added to the taste.
+ This preparation will make excellent fanchonnettes , or pastry-sandwiches. It will not curdle if gently boiled for two or three minutes (and stirred without ceasing), and it may be long kept afterwards,
C&AJ\ xViii. ]
B73
Jordan almonds, 4 oz. ; eggs, 6; sugar, 12 oz. ; rinds and strained juice of 4 small, or of 3 quite large lemons ; butter, 4 oz. (6 for rich cheese-cakes) ; layers of preserve. Baked 15 to 20 minutes, moderate oven
ATPEL KRAPFEfJ.
( German Receipt.)
Boil down three-quarters of a pound of good apples with four ounces of pounded sugar, and a small glass of white wine, or the strained juice of a lemon ; when they are stewed quite to a pulp, keep them stirred until they are thick and dry ; then mix them gradually with four ounces of almonds, beaten to a paste, or very finely chopped, two ounces of candied orange or lemon-rind shred extremely small, and six ounces of jar of raisins stoned and quartered : to these the Germans add a rather high flavouring of cinnamon, which is a very favourite spice with them, but a grating of nutmeg, and some fresh lemon-peel, are, we think, preferable for this composition. Mix all the ingredients well together; roll out some butter-crust a full back-of-knife thickness, cut it into four-inch squares, brush the edges to the depth of an inch round with beaten egg, fill them with the mixture, lay another square of paste on each, press them very securely together, make, with the point of a knife, a small incision in the top of each, glaze them or not at pleasure, and bake them rather slowly, that the raisins may have time to become tender. They are very good. The proportion of sugar must be regulated by the nature of the fruit ; and that of the almonds can be diminished when it is thought too much. A delicious tart of the kind is made by substituting for the raisins and candied orange-rind, two heaped tablespoonsful of very fine apricot jam.
CREME PATISSIERE, OR PASTRY CREAM.
To one ounce of fine flour add, very gradually, the beaten yolks of three fresh eggs ; stir to them briskly, and in small portions at first, three-quarters of a pint of boiling cream, or of cream and new milk mixed ; then turn the whole into a clean stewpan, and stir it over a very gentle fire until it is quite thick, take it off, and stir it well up and round; replace it over the fire, and let it just simmer from .six to eight minutes ; pour it into a basin, and add to it immediately a couple of ounces of pounded, sugar, one and a half of fresh butter, cut small, or clarified, and a spoonful of the store mixture of page 153, or a little sugar which has been rubbed on the rind of a lemon. The cream is rich enough for common use without further addition ; but an ounce and a half of ratifias, crushed almost to powder with a paste-roller improves it much, and they should be mixed with it for the receipt which follows..
[chap. XVIII,
Flour, 1 oz. ; yolks of eggs, 3; boiling cream, or milk and cream mixed, f pint: just simmered, 6 to 8 minutes. Butter, oz. sugar, 2 oz. $ little store-flavouring, or rasped lemon-rind ; ratifias, 1| oz.
Records on this page
Atpel KrapfenCreme Patisserie