Sponge-Cake Pudding

Victorian cooks hated to waste food, and had all sorts of creative ways to use up leftovers. This super simple one-sentence recipe is an excellent way to use up leftover sponge cake (or, in my case, to use up a failed pound cake that didn’t rise properly. It’s not a failure if you can turn it into something else!). It works on the same principle as a custard-based bread pudding, just using cake instead of bread.

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Fine French Macaroones

Macaroons are small, delicate biscuits made with almonds, sugar, and egg whites – not to be confused with sandwich-cookie style macarons, which weren’t invented until the 1930s. The original macaroons date back to at least the 14th or 15th centuries. Throughout the 18th and 19th centuries, they were usually served with wine or liquor as a light refreshment, or crushed and used in trifles or other desserts. They could come in several different flavors, but most commonly were made with either rose water or orange-flower water, as in this Regency era version.

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Fanchonettes

Fanchonettes are a type of French tart, traditionally topped with meringue. This recipe comes from Charles Elmé Francatelli, who most likely learned how to make them when he was training under Antonin Carême, a famous French chef at the time. The 1836 English translation of Carême’s books, French Cookery, contains a similar recipe for fanchonettes, which can be flavored with vanilla, almonds, coffee, currants, pistachios, hazelnuts, or apricots. I chose to make Francatelli’s version, however, because his fanchonettes are made with chocolate – my favorite.

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