260 Year Old Crême à la Reine Recipe - Old Cookbook Show - Glen And Friends Cooking
The first edition of La Cuisinière Bourgeoise appeared in Paris in 1746 - my copy is from 1759. The true identity of the cookbook author is never revealed, nor if they are a man or woman; just listed by the name 'Menon'. La Cuisinière Bourgeoise is one of the most reprinted old cookbooks from this time period, going through at least 50 editions between 1746 and 1866. The book was firmly aimed at a non-professional cook, working in their own kitchen. The recipes featured easy to obtain ingredients, and methods that could be reproduced without a lot of training.
It was the only (?) cookbook published before the French revolution, that was also reissued after the revolution. Editions were even 'published' in Canada and other French speaking nations and colonies. This is a very historical recipe book, that showcases the history of French cooking and European cooking from the 18th century. When you are making these recipes you really are tasting history on the old cookbook show.


Crême à la Reine Recipe:
Prenez une pinte de crême que vous mettez sur le feu avec deux onces de sucre, faites-la bouillir jusqu'a ce qu'elle soit réduit a moitie en l'ôtant du feu, vous y mettrez une demi-cuillerée à café d'eau de fleur d'orange, deux blancs d'œfs fouettés, remuez-la un moment sur le feu avec lu fouet, aussi-tôt que les blancs d'œfs feront cuits vous la dresserez dans le compotier & la ferez rafraîchir avant que de servir.


Take a pint of cream that you put on the heat with two ounces of sugar, boil it until it is reduced to half, removing it from the heat, you will put in it half a teaspoon of orange blossom water, two whipped egg whites, stir it for a while on the fire with the whisk, as soon as the egg whites are cooked you will dress it in the fruit bowl & let it cool before serving.

Ingredients as I made it:
900 mL cream
57g sugar
2 mL orange water
2 whipped egg whites



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