Darioles—Frankfort

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Time: Cook: 30 min Total: 30 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

3 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
2 ozs. sugar ↝ Sugar, NFS [Sugars and honey]
2 ozs. bread-crumbs, passed through a sieve ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
minced citron and orange candied peel ↝ Orange peel, raw [Fruits and Fruit Juices]
1/2 sweet and 6 bitter almonds blanched ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
1/2 sweet and 6 bitter almonds blanched ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
2 ozs. butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
as much pounded spice (cloves, nutmegs, cinnamon) as a silver threepenny-bit will carry ↝ Spices, paprika [Spices and Herbs]
also some castor sugar ↝ Sugars, granulated [Sweets]

Instructions (3)

Warm the butter, mix sugar, spice, yolks of egg, &c., together till creamy, add the whites at the last and fill the dariole moulds.
To steam half an hour.
Serve with frothed sauce or thin fruit sauce.

Original Text

Darioles—Frankfort. (Mrs. Wellington. 1879.)
3 eggs, 2 ozs. sugar, 2 ozs. bread-crumbs, passed through a sieve—minced citron and orange candied peel, ½ sweet and 6 bitter almonds blanched, 2 ozs. butter, as much pounded spice (cloves, nutmegs, cinnamon) as a silver threepenny-bit will carry, also some castor sugar.
Warm the butter, mix sugar, spice, yolks of egg, &c., together till creamy, add the whites at the last and fill the dariole moulds. To steam half an hour.
Serve with frothed sauce or thin fruit sauce. See Sweet Sauces.

Notes

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