Cream Patties
Ingredients
Directions
Make the base
Combine two cups granulated sugar, two tablespoons glucose, and six tablespoons water.
Boil exactly three minutes, stirring constantly.
Pour the mixture onto a platter and beat well until cold.
Flavor and shape
Divide the cooled mixture into three parts and flavor each part differently.
Use immediately or keep for future use.
When patties are to be made, heat the desired quantity in a double boiler, flavor to taste, and drop spoonfuls onto oiled paper.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Granulated sugar
- Forms the sweet syrup base that hardens into the patty when cooled.
- Glucose
- Inhibits sugar crystallization, keeping the mixture smooth rather than grainy.
The step that matters
Boil exactly three minutes, stirring constantly. Sugar syrup concentration depends on cooking time; boiling too short leaves it too soft to set, while too long makes it hard and brittle. Constant stirring prevents sugar crystals from forming on the pan sides, which would make the mixture grainy.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.