Galettes

Ingredients

• Half a pound flour
• Half an ounce castor sugar
• Half an ounce yeast
• One gill milk
• Half a pound flour
• Four ounces butter
• Four small eggs

Method

1. 1

   Sieve the flour, cream the yeast and sugar, add the tepid milk, strain it into the flour, and beat this mixture till smooth.

2. 2

   Cover it with a cloth, and put in a warm place till well risen (about one hour).

3. 3

   Beat the eggs and the butter, broken in small pieces, into the flour; then incorporate them with the risen dough.

4. 4

   Let it rise for one hour.

5. 5

   Form into oval-shaped cakes; prove for above fifteen minutes.

6. 6

   Bake in a quick oven for twenty minutes.

7. 7

   Brush with a little clarified butter.

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 50. The excerpt below is the record exactly as published.

Galettes. Half a pound flour. I Half an ounce castor sugar. Half an ounce yeast. 1 One gill milk. Sieve the flour, cream the yeast and sugar, add the tepid milk, strain it into the flour, and beat this mixture till smooth. 122 PLAIN COOKERY RECIPES. Cover it with a cloth, and put in a warm place till well risen (about one hour). Have ready — Half a pound flour. | Four ounces butter. Four small eggs

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