Galcttes

Ingredients

• a pound and a half of flour
• half a pound of caster sugar
• four eggs
• a pinch of salt
• a quarter of an ounce of ground ammonia
• the needed quantity of milk

Method

1. 1

   Sift a pound and a half of flour on to the table, make a well, put in the centre of it half a pound of caster sugar, four eggs, a pinch of salt, a quarter of an ounce of ground ammonia, and work into a fairly smooth dough by adding the needed quantity of milk.

2. 2

   Roll out about one-third of an inch thick, cut out into rounds with a three-inch round cutter, and place them on a buttered baking-sheet about half an inch apart.

3. 3

   Brush over with egg and milk, mark the surface of each by means of a four-pronged fork, and bake in a fairly sharp oven.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 523. The excerpt below is the record exactly as published.

Galcttes. — Sift a pound and a half of flour on to the table, make a well, put in the centre of it half a pound of caster sugar, four eggs, a pinch of salt, a quarter of an ounce of ground ammonia, and work into a fairly smooth dough by adding the needed quantity of milk

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