Genoese Pastry
From Dainty dinners and dishes for Jewish families, 1907
Presented as published in 1907. 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
As published
This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 64. The excerpt below is the record exactly as published.
GENOESE PASTRY. Pate Gcnoise. £ lb. Eureka aerated flour. j lb. sugar. A pinch of salt. Mix the flour, sugar, eggs and salt thoroughly together with a wooden spoon, and then add the butter melted by the side of the fire. When all is well incorporated, spread it \ inch thick on a well buttered baking-tin and bake in a moderately hot oven. The pastry can afterwards be spread with jam, cut into fancy shapes and decorated with icing and cherries, etc. 4. eggs. 4 lb. butter
Cook this with the app: pantry check, scaling, and the assistant.