Coffee

The "Queen" cookery books. No.11. bre... · Beaty-Pownall, S · 1904
Source
The "Queen" cookery books. No.11. bread, cakes, and biscuits
Time
Cook: 15 min Total: 15 min
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (9)
Instructions (7)
  1. Put into a pan four whole raw eggs, half a tablespoonful of strong coffee, or coffee essence, and 6oz. caster sugar.
  2. Stand the pan over another full of boiling water and whip the eggs, etc., over this till it is all just warm.
  3. Lift the pan off and continue whipping the eggs, etc., till they are cold and stiff.
  4. Sift in gradually 4oz. warmed and sifted flour, and 1oz. of crème de riz (previously mixed with 1/2oz. of Cowen's baking powder).
  5. Brush some small fancy moulds over with warmed butter, dust them with equal parts of fine flour and caster sugar (rap each mould, as lined, sharply against the edge of the table to shake off any loose sugar).
  6. Fill with the coffee mixture, and bake for fifteen minutes.
  7. Turn out, and dust them lightly with caster sugar.
Original Text · last edited 4 days ago
Coffee.—Put into a pan four whole raw eggs, half a tablespoonful of strong coffee, or coffee essence, and 6oz. caster sugar. Stand the pan over another full of boiling water and whip the eggs, etc., over this till it is all just warm, then lift the pan off and continue whipping the eggs, etc., till they are cold and stiff. Now sift in gradually 4oz. warmed and sifted flour, and 1oz. of crème de riz (previously mixed with ½oz. of Cowen's baking powder). Brush some small fancy moulds over with warmed butter, dust them with equal parts of fine flour and caster sugar (rap each mould, as lined, sharply against the edge of the table to shake off any loose sugar), fill with the coffee mixture, and bake for fifteen minutes; then turn out, and dust them lightly with caster sugar.
Notes
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