Genoise for Petits Fours
From The new practical cookery guide, 1913
Cut into fancy shapes and mask with icing.
Presented as published in 1913. 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 new practical cookery guide (1913) by E. Seurre, page 179. The excerpt below is the record exactly as published.
Genoise for Petits Fours is a compound of eighteen eggs to the pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.