Bottom Paste for Large Cakes and Layers

Ingredients

• Two pounds of flour
• one pound of butter
• eight ounces of sugar
• two eggs
• half pint of water
• a little powdered ammonia
• the grated rind of one lemon

Method

1. 1

   Rub the flour with the butter as for pie dough.

2. 2

   Dissolve the ammonia in the water, mix eggs, water, and sugar together, beat well, and mix with the flour.

3. 3

   Do not work the mixture much.

4. 4

   Set in the ice box until needed.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 12. The excerpt below is the record exactly as published.

BOTTOM PASTE FOR LARGE CAKES AND LAYERS. DTwo pounds of flour, one pound of butter, eight ounces of sugar, two eggs, half pint of water, a little powdered ammonia, the grated rind of one lemon

Cook this with the app: pantry check, scaling, and the assistant.