Mrs Beeton Darioles a Vanille
This is an
original Mrs. Beeton recipe taken from her famous book,
Beeton’s Book of Household Management. Both the quantities and text
have been reproduced as originally published, with the exception of a
little reformatting of the ingredient list to make it easier to follow.
1oz = 25g
1lb = 450g
1 gill =
1 teacup =
1 pint =
1 quart =
1/2 pint of milk,
1/2 pint of cream,
2 oz. of flour,
3 oz. of pounded sugar,
2 oz. of butter,
flavouring of essence of vanilla.
Mode.—Mix the flour to a smooth batter, with the milk; stir in the cream, sugar,
the eggs, which should be well whisked, and the butter, which should be beaten
to a cream. Put in some essence of vanilla, drop by drop, until the mixture is
well flavoured; line some dariole-moulds with puff-paste, three-parts fill them
with the batter, and bake in a good oven from 25 to 35 minutes. Turn them out of
the moulds on a dish, without breaking them; strew over sifted sugar, and serve.
The flavouring of the darioles may be varied by substituting lemon, cinnamon, or
almonds, for the vanilla.
Time.—25 to 35 minutes. Average cost, 1s. 8d.
Sufficient to fill 6 or 7 dariole-moulds.
Seasonable at any time.
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