Egg Bread

To make another Soft Cake or tart without Cheese, which Cake the Flemmings do call Bread Dipped in Eggs

Preparation info

  • Makes

    1

    large round loaf
    • Difficulty

      Easy

Appears in

Great Cooks and Their Recipes

Great Cooks and Their Recipes

By Anne Willan

Published 1977

  • About

The following recipe comes from The Perfect Cook, a translation of Le Pastissier françois that was published in London in 1656, making it one of the very first French cookbooks to appear in England. The detailed instructions illustrate clearly the difference in style between Le Pastissier and Le Cuisinier françois – such precision was not to be equaled until the time of Carême, 150 years later.

Put into a Bason, or upon a Table, two pints of fine flower, break and beat two eggs into it, adde thereunto half a pound of fresh butter which you shall have caused to be melted over the fire, with a quarter of a pint of milk, put also into this mixture a spoonful of good beer yeast which is somewhat thick, and rather more than less, as also salt at discretion. You must well mixe and work all these things together with your hands, till you reduce them into a well knitted paste, and in the kneading of this your paste you must now and then powder it with a little flower.

Your paste being thus well powdered will be firm, after which make it up into the form of a Loaf, and placing it upon a sheet of Paper, you must cover it with a hot Napkin.

You must also observe to set your said paste neer unto the fire, but not too high, lest that side which should bee too nigh the fire might become hard. You shall leave this said paste in the said indifferent hot place untill it be sufficiently risen, and it will require at least five quarters of an hours time to rise in and when it shall be sufficiently risen, which you may know by its splitting, and separating it self, you must make it up into the form of a Cake, or Tart, which you must garnish over, and then put it into the Oven to bee baked.

The Ovens hearth must be as hot almost as when you intend to bake indifferent great household Bread. This Tart or Cake will require almost three quarters of an hours baking, or at least a great half hour; and when it is drawn forth of the Oven, you may powder it with some sugar, and sprinkle it with some rose-water before you do serve it up to the Table, which depends of your will.

Ingredients

    Method