Domestic and economical cookery recipes : with special hints on gas cooking / by Lillie Richmond.

  • Richmond, Lillie.
Date:
[1897]
Catalogue details

Licence: Public Domain Mark

Credit: Domestic and economical cookery recipes : with special hints on gas cooking / by Lillie Richmond. Source: Wellcome Collection.

    152/374 (page 114)
    No. 290. GENOESE PASTRY. INGREDIENTS. 3 ozs. flour 3 eggs 3 ozs. butter 3 ozs. castor sugar. METHOD. Beat the eggs and sugar together for about twenty minutes, until they are of the consistency of cream. Rub the butter lightly into the flour, then stir the flour quickly and very lightly into the beaten eggs. If the flour be beaten in the pastry will be spoiled. Pour the pastry into a shallow cake tin lined with greased paper, and bake in a moderately hot oven about an hour. No. 291. FRENCH PASTRY. INGREDIENTS. 5 ozs. flour 3 eggs 2 ozs. butter \ pint cold water 3 ozs. castor sugar METHOD. Put the butter and water on to boil, when boiling stir in the flour and sugar, and cook over the gas, stirring all the time, until the mixture leaves the sides of the saucepan clearly. Draw the saucepan off the gas and beat in each egg separately. Dip a knife and two dessert spoons into hot water, and shape the mixture like eggs, place them upon a greased baking sheet, not too near together, and bake for an hour in a moderate oven. The pastry, when done, may be opened at the sides and filled with preserve or whipped cream.