Genoese Pastry
From The handy dictionary of cookery, 1890
Can be made into jam sandwiches.
Presented as published in 1890. 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 The handy dictionary of cookery (1890) by Mary A. Everard, page 49. The excerpt below is the record exactly as published.
Genoese Pastry. Take .six ounces of best flour, pass it through a hair sieve. Take six ounces of butter, melt it in a pan. Break seven eggs on eight ounces of fine sugar
Cook this with the app: pantry check, scaling, and the assistant.