vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Galette
From Cassell's dictionary of cookery, 1892
Serves 3
Sufficient for three or four persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 568. The excerpt below is the record exactly as published.
Galette. — The galette is a favourite cake with the Parisians, and is generally eaten with sweets. It may be made rich or common, by a larger or smaller quantity of cream and butter being used in making it. Rub one pound of butter into one pound of flour, add a little salt, and make up the mixture into a paste, by adding to it the yolks of two eggs and a little cream, milk, or water
Cook this with the app: pantry check, scaling, and the assistant.