vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Galette
From Modern cookery, in all its branches, 1884
Serves 3
Can be served hot or cold.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 484. The excerpt below is the record exactly as published.
galette is a favourite cake in France, and may be made rich and comparatively delicate, or quite common, by using more or less butter for it, and by augmenting or diminishing the size. Work lightly three-quarter j of a pound of good butter into a pound of flour, add a large saitspoonful of salt, and make these into a paste with the yolks of a couple of eggs mixed with a small cupful of good cream
Cook this with the app: pantry check, scaling, and the assistant.