vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
French Paste
From The thorough good cook, 1895
Serves 3
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 221. The excerpt below is the record exactly as published.
French Paste. Take half a pound of flour, half a pound of butter, half a pound of sifted sugar; rub the butter and sugar together; add four whole eggs by degrees, with half a lemon-peel grated, one drachm of mace and cinnamon in powder
Cook this with the app: pantry check, scaling, and the assistant.