Genoese Pastry

Ingredients

• ½ lb. of flour
• ½ lb. of butter
• ½ lb. of white sugar
• a pinch of salt
• four eggs
• a liqueur glass of brandy

Method

1. 1

   Mix flour, sugar, salt, and eggs in a basin.

2. 2

   Stir in melted butter.

3. 3

   Bake in a tin for cold pastry sandwiches or in dariole moulds for hot.

4. 4

   Serve with fruit syrup sauce.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 153. The excerpt below is the record exactly as published.

Genoese Pastry. Take equal weights, say \ a lb., of flour, butter, and white sugar, a pinch of salt, four eggs, and a liqueur glass of brandy. The butter is stirred in after the other ingredients have been mixed in a basin ; it must be allowed to melt near the fire before using. When a thoroughly smooth paste has been made, it can be baked in a tin and used when cold for pastry sandwiches — that is, cut into the shapes best liked, and jam put between two layers of pastry. Or, if intended to be eaten hot, it should be baked in dariole moulds, and a fruit syrup sauce handed round. If a large shape is preferred, when cold the centre can be scooped out, and the opening filled up with a macedoine of fruits. In this case, the shape is gene- rally cut in slices, and then fastened together again with apricot marmalade. The outside is coated with marmalade, and decorated with small leaves or wafers 382 DAMPFNUDELN. cut from the part taken out. Whipped cream may be used to fill up the shape instead of fruits, but the treatment with apricot marmalade must be the same. Dampfnudeln. 1 lb. of flour ; 2 small tablespoonsful of yeast ; \ lb. of butter

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