LA POMPADOUR CREAM

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
Instructions (6)
  1. Beat the whites of five eggs to a strong froth.
  2. Put them into a tossing-pan, with two spoonfuls of orange-flower water and two ounces of sugar.
  3. Stir it gently for three or four minutes.
  4. Pour it into your dish.
  5. Pour good melted butter over it.
  6. Send it in hot.
Original Text
To make LA POMPADOUR CREAM. BEAT the whites of five eggs to a strong froth, put them into a tossing-pan, with two spoonfuls of orange-flower water, two ounces of sugar, stir it gently for three or four minutes, then pour it into your dish, and pour good melted butter over it, and send it in hot.— It is a pretty corner dish for a second course at dinner.
Notes
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