Genoese Pastry

Ingredients

• 40ZS. Flour
• 40ZS. Caster Sugar
• 4 Eggs
• 20zs. Butter

Method

1. 1

   Cream eggs and sugar, sift in flour, stir lightly.

2. 2

   Melt butter, pour in slowly, and stir lightly.

3. 3

   Pour into a lined tin and bake for 20 minutes.

As published

This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 60. The excerpt below is the record exactly as published.

Genoese pastry, jam, cocoanut, pistachios, cream, angelica. Stamp out small cakes of the pastry, scoop out part of the centre, spread the edge of half with raspberry jam, dip in cocoanut, and spread the other half with apricot jam, and dip in the pistachios. Fill the centre with whipped cream ; put strips of angelica over the top to form handles. Miss M. Harben. Flummery. Disolve foz. of gelatine in \ pint water, add the yolks of 5 eggs, very well beaten, £ pint white wine, 152 KING'S COLLEGE HOSPITAL TO SOUTH LONDON. the juice and rind of a lemon; sweeten to taste. Put in a saucepan over fire till it thickens, and then stir till nearly cold, when pour into moulds. Mrs. Douglas Smith. Fairy Butter. Take a slice of sponge cake, pour a little wine on it, and let it stand all night (put jam on the cake if liked). Take the yolks of four eggs, boiled hard; beat them in a mortar with ^lb. fresh butter, the same of white sugar (very fine), and when you arc to send it to table, run it through a coarse wire sieve upon your cake. Miss A. Todd. Fruit Souffle. Apples or any fruit. 3 Eggs, ipt. Milk. Boil and pulp fruit and lay at bottom of pie-dish. Make a custard with yolks and milk ; pour over fruit. Whip whites, spread over top and just brown in oven. Miss M. V. Palmer. Genoese Pastry. 40ZS. Flour. 40ZS. Caster Sugar. 4 Eggs. 20zs. Butter

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