Galettes

Ingredients

• One ounce of compressed yeast
• one dessert-spoonful of sugar
• one and one half gill of milk
• one gill of cold water
• two pounds of flour
• seven eggs

Method

1. 1

   Put the yeast and sugar into a mixing-bowl.

2. 2

   Bring the milk and water to a tepid degree of heat, and pour over the yeast and sugar, stirring until dissolved.

3. 3

   Mix in enough flour to make a firm dough, cover, and let rise for about two hours.

4. 4

   In another bowl, mix one pound of flour with the eggs and half a gill of milk, beating for fifteen minutes.

5. 5

   When the dough has risen, mix in the beaten flour, egg, and milk, and let rise again for two hours.

6. 6

   Knead slightly, shape into pieces like large eggs, gash the surface, place on a floured baking-tin, let stand briefly, and bake in a quick oven for fifteen minutes, sprinkling with sugar halfway through.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 135. The excerpt below is the record exactly as published.

Galettes. — One ounce of compressed yeast, one dessert- spoonful of sugar, one and one half gill of milk, one gill of cold water, two pounds of flour, seven eggs

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