Genoese Pastry

Ingredients

• Six oz. Hungarian flour
• 6 oz. butter
• 8 oz. castor sugar
• 7 eggs

Method

1. 1

   Put the sugar and eggs in a basin, place this in a saucepan of boiling water and beat up for twenty minutes.

2. 2

   Melt the butter, and when the eggs are frothed up to the top of the basin, stir in the flour and butter lightly.

3. 3

   Pour into a shallow tin well buttered.

4. 4

   Bake in a quick oven for twenty minutes.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 57. The excerpt below is the record exactly as published.

Genoese Pastry. Four oz. butter, 4 oz. sugar, 3 eggs, a little flavouring (vanilla or lemon), 1 teaspoonful baking powder. Rub the butter and sugar to a cream, mix in the flour and eggs alternately, then the flavouring and baking powder, beat well, but lightly. Line a square shallow tin with kitchen paper, do not butter it, pour the mixture in and bake in a good oven for fifteen minutes. When done turn out on to sugared paper and allow to cool. Bice Paste. Quarter lb. ground rice, 1 oz. butter, 1 egg. Put the ground rice in a saucepan, cover it with water, and boil until the water is absorbed ; press it in a clean cloth to dry, and put it into a mortar, with the butter and egg beaten up; pound well, roll out, and use for tartlets, etc Almond Pastry. Quarter lb. flour, \ lb. castor sugar, 2 oz. desiccated almonds, whites of 2 eggs, 2 tablespoonfuls orange flower water. Whip the whites of eggs to a stiff froth, and mix the whole into a stiff paste; beat it with the rolling-pin, roll out thin, cut into fancy shapes, and bake in a slow oven a few minutes. A Tart of Young Codlin Apples. Put the apples into a saucepan, cover them with cold water, and put them over a slow fire for twenty minutes. Take the apples out, skin, core, and quarter them ; pile them up high in a pie-dish, sprinkling «xgra\ieto , wfcw&\ *ftk\^vofc MISS CAMEHON'S COOKERY BOOK. 147 I the water they were boiled in ; cover with short crust, ad bake slowly one hour; serve with sifted sugar over the aste. Ordinary apples do not require to be boiled first Lemon and Treacle Tait. Three or four lemons, £ lb. golden syrup, 2 oz. sugar. Peel the lemons with a sharp knife, taking care to cut off all l&e white pith, which is bitter ; remove the pips, and cut in thin slices ; place them in a pie-dish, sprinkle over them the wigar; pour in the syrup till the dish is full. Cover with short crust in the ordinary way, ornamenting the top with two twists, placed like a cross, and bake half an hour. Genoese Pastry. Six oz. Hungarian flour (common flour will not make it %ht enough), 6 oz. butter, 8 oz. castor sugar, 7 eggs

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