Genoese Pastry
From Buckmaster's cookery, 1887
Presented as published in 1887. 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
No method was recorded for this recipe.
As published
This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 66. The excerpt below is the record exactly as published.
Genoese Pastry. 149 with an egg whisk. 9. Add the cream to the other ingredients. 10. Stir in one by one the yolks of four eggs. 11. Whip the whites of two eggs only to a stiff froth with a knife. 12. Lightly stir them into the other ingredients, mixing thoroughly together. 13. Well butter the inside of a pudding mould. 14. Pour in the mixture. 15. Cover the top with a piece of buttered kitchen paper. 16. When the water boils put in the mould ; the water should not stand more than half way up the mould. 17. Steam for one hour and a quarter. 18. Remove the buttered paper, and care- fully turn the pudding on to a hot dish. Serve with German sauce, page 175. Precautions. — Be careful about the boiling. GENOESE PASTRY. Ingredients. 6 ozs. of Flour. 6 ozs. of Melted Butter. £ lb. of Castor Sugar. 7 Eggs
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