Genoese Paste

Ingredients

• Six ounces of fine flour
• eight ounces of castor sugar
• four ounces of butter
• ten eggs

Method

1. 1

   Dry and sieve the flour, separate the whites of the eggs from the yolks, to the latter add the sugar, work vigorously until it has a thick creamy appearance, then stir in the melted butter.

2. 2

   Whip the whites to a stiff froth, stir in the flour, then mix lightly, but thoroughly, with the contents of the other bowl.

3. 3

   Pour the mixture into a papered buttered tin, and bake in a moderately hot oven.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 163. The excerpt below is the record exactly as published.

Genoese Paste. INGREDIENTS. — Six ounces of fine flour, eight ounces of castor sugar, four ounces of butter, ten eggs

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