Gateau de Plomb

Ingredients

• two pounds of flour
• one pound and a half of butter
• three eggs
• a quart of cream, or new milk
• a salt-spoonful of salt
• a table-spoonful of sugar

Method

1. 1

   Rub the butter into the flour, make a paste with eggs and cream, add salt and sugar.

2. 2

   Work the paste for a minute, leave for an hour.

3. 3

   Form into a roll, score it, tie with buttered paper, bake in a hot oven.

4. 4

   Once done, press between dishes until cold.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 582. The excerpt below is the record exactly as published.

Gateau de Plomb. — Take two pounds of flour, and rub into it one pound and a half of butter. Make it into a paste with three eggs, and a quart of cream, or new milk, adding a salt-spoonful of salt, and a table-spoonful of sugar

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