Cornets à la Crème

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

paste

four ounces of finely chopped almonds ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
two ounces of fine flour ↝ Flour, semolina, fine [Cereal Grains and Pasta]
two ounces of castor sugar ↝ Sugars, granulated [Sweets]
one large raw egg ↝ Egg, whole, raw [Eggs and omelets]
a pinch of salt ↝ Salt, table, iodized [Spices and Herbs]
a tablespoonful of orange flower water

for shaping

white wax
plain round cutter about two and a half to three inches in diameter ↝ Ostrich, round, raw [Poultry Products]
cornet tins which have been lightly oiled inside and out ↝ Cake or cupcake, coconut [Cakes and pies]

Instructions (6)

Mix together into a paste four ounces of finely chopped almonds, two ounces of fine flour, two ounces of castor sugar, one large raw egg, a pinch of salt, and a tablespoonful of orange flower water.
Put one or two baking tins into the oven, and when they are quite hot rub them over with white wax and let the tins get cool.
Spread the paste smoothly and thinly over the tins (say, one tenth of an inch thick) and bake in the oven for three or four minutes.
Take out the tins and quickly stamp out the paste with a plain round cutter about two and a half to three inches in diameter.
Immediately wrap these rounds of paste on the outside of the cornet tins which have been lightly oiled inside and out, pressing the edges well together so that the paste takes the shape of the cornet.
Remove the paste and slip it inside the tin and put another one of the tins inside the paste so that it is

Original Text

Cornets à la Crème.
(Cornets à la Crème.)
Mix together into a paste four ounces of finely chopped almonds, two ounces of fine flour, two ounces of castor sugar, one large raw egg, a pinch of salt, and a tablespoonful of orange flower water. Put one or two baking tins into the oven, and when they are quite hot rub them over with white wax and let the tins get cool; then spread the paste smoothly and thinly over the tins (say, one tenth of an inch thick) and bake in the oven for three or four minutes; take out the tins and quickly stamp out the paste with a plain round cutter about two and a half to three inches in diameter, and immediately wrap these rounds of paste on the outside of the cornet tins which have been lightly oiled inside and out, pressing the edges well together so that the paste takes the shape of the cornet; then remove the paste and slip it inside the tin and put another one of the tins inside the paste so that it is

Notes

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