Genoese Pastry
From Recipes for high-class cookery, 1912
This mixture forms the foundation of many small cakes, and can be iced with butter or glacé icing and decorated to taste.
Presented as published in 1912. 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 Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 40. The excerpt below is the record exactly as published.
GENOESE PASTRY. 4 eggs. I 3 oz. flour, 4 oz. castor sugar. I 3 oz. butter
Cook this with the app: pantry check, scaling, and the assistant.