Genoese Pastry

Ingredients

• 6 oz. of butter
• 6 oz. of flour
• 8 oz. of castor sugar
• 7 eggs

Method

1. 1

   Melt butter, prepare a tin with paper.

2. 2

   Sift flour.

3. 3

   Whip eggs and sugar over boiling water for 20 minutes.

4. 4

   Add butter and flour, stir, pour into tin, and bake in a quick oven for half an hour until pale brown.

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 107. The excerpt below is the record exactly as published.

6 oz. of flour 4 oz. of butter 4 1 1 oz. of castor sugar Yolk of 1 egg Salt , A teaspoonful of lemon juice 0| Time required, about an hour. Now we will show you how to make Short Crust. 1. We take six ounces of flour and four ounces of butter. 2. We put these on a clean board, and mix them well together, rubbing them lightly with our hands until there are no lumps of butter left, and the flour and butter resemble sifted bread crumbs. 3. We take a large tab lespoonful of castor sugar. 4. We mix the sugar well into the bitttered flour. 5. We heap it on the board, making a well in the centre. 6. We take the yolk of one egg and place it in the well. 7. We sprinkle a quarter of a saltspoonful of salt over the egg. 8. We add a teaspoonful of lemon juice. 9. We add a large tablespoonful of cold water. 10. We slowly and lightly mix all these ingredients with our fingers until they are formed into a stiff paste. 11. We must keep our hands and the board well floured that the paste may not stick. 12. We fold the paste over and knead it lightly with our knuckles. Lessons on Making Pastry. — Short Cries t. 279 13. We take a rolling pin and flour it, and roll out the paste to the size and thickness required. 14. If the paste is for a fruit tart we roll it out to the shape of the pie dish, only a little larger, and to the thick- ness of about a quarter of an inch. 15. We arrange the fruit in the pie dish, heaped up in the centre. 16. We sprinkle a tablespoonfid of moist sugar over the fruit, or more or less according to the fruit used. 17. We take a paste brush and wet the edge of the dish with water, or a little white of egg. 18. We cut a strip of the paste the width of the edge of the pie dish and place it round the edge of the dish. 19. We take the paste brush again, and wet the edge of the paste with water or white of egg. 20. We take the remaining paste and lay it over the pie dish, pressing it down with our thumb all round the edge. 21. We must be very careful not to break the paste. 22. We take a knife and trim off all the rough edges of the paste round the edge of the dish. 23. We take a knife and with the back of the blade we make little notches in the edge of the paste, pressing the paste firmly with our thumb to keep it in its proper place. 24. We make a little hole in the paste of the tart, to let out the steam. 25. We take the paste brush, and wet the tart all over with water. 26. We sprinkle some castor sugar over the tart. This is to glaze it. 27. We now put the tart into a hot oven (the thermo meter fixed in the oven door should rise to 2400 Fahrenheit) for half an hour, or three quarters of an hour, according to the size of the tart. We must watch it occasionally and turn it, to prevent its burning. It should become a pale brown. It is then ready for serving, either hot or cold according to taste. 280 National Training School for Cookery. PASTRY. Lesson No. 3. INGREDIENTS. s. d. 6 ozs. of flour , 6 ozs. of butter 8 ozs. of castor sugar 7 eggs o 6 o 3 o 7 o 1 Time required, about o?ie hour. Now we will show you how to make Genoese Pastry

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