vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Gateau
From Cassell's dictionary of cookery, 1892
Serves 3
Probable cost: 6d. per pound.
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 581. The excerpt below is the record exactly as published.
Gateau. —A gateau is a French country cake for highdays and holidays, made of dough, with which has been mixed currants, butter, and eggs. It is baked in the shape of a long loaf, and is served cut in slices, which are spread with butter, and eaten at the end of a meal. It may, of course, be made either plain or rich. For an ordinary gateau the rule is, a quarter of a pound of butter, a quarter of a pound of cur- rants, a quarter of a pound of raisins, five eggs, and a little yeast
Cook this with the app: pantry check, scaling, and the assistant.