[Sca-cooks] History -- pecan pie recipe
kingstaste at comcast.net
Thu Nov 19 18:31:31 PST 2009
I would accept mousseline as an appropriate term. Thanks!
From: sca-cooks-bounces+kingstaste=mindspring.com at lists.ansteorra.org
[mailto:sca-cooks-bounces+kingstaste=mindspring.com at lists.ansteorra.org] On
Behalf Of Johnna Holloway
Sent: Thursday, November 19, 2009 5:58 PM
To: Cooks within the SCA
Subject: Re: [Sca-cooks] History -- pecan pie recipe
I did a quick survey of what they called in various cookbooks.
Desserts by the Yard-- Flourless Chocolate Cake
Chocolate by Le Cordon Bleu -- ditto
NYTimes Dessert Cookbook-- ditto
Cake, frosting & fillings -- ditto
The Hudson River Valley Cookbook -- Martin's Incredible Flourless
Chocolate Cake with English Custard Sauce.
Joy of Cooking (1997)-- Flourless Chocolate Decadence
Chocolate Holidays by Alice Medrich-- the ultimate flourless chocolate
One of the first recipes that I remember for these was Julia Child's
Le Gateau Victoire Chocolat, Mousseline which appeared in Julia Child
& Company in 1978. It was described as
"Chocolate mouse dessert cake." No flour, no starch... just chocolate,
rum, coffee, eggs, whipping cream and vanilla. "a dessert confection"
On Nov 19, 2009, at 5:36 PM, Kingstaste wrote:
> I've seen them call for a tablespoon of flour as well, and when re-
> the recipe I didn't see any difference when I left it out. I've
> also seen
> them with ground almond flour. But there's got to be a real term,
> they have
> to have been around longer than the current GF tag.
> I usually see them called "flourless chocolate cakes" -
> - Jaume
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
Sca-cooks mailing list
Sca-cooks at lists.ansteorra.org
More information about the Sca-cooks