Genoise Paste
From The "Queen" cookery books: Ices, 1902
Cut into desired shape for use.
Presented as published in 1902. 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 "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 54. The excerpt below is the record exactly as published.
Genoise Paste, again, is often used as a case for ices, &c. For it beat half a pound of fresh butter to a cream, with the finely grated rind of a lemon, and half a pound of caster sugar, beating it well for ten minutes after the sugar has all been worked in ; then add to it alternately four or five eggs, and half a pound of fine sifted flour, mixing in first an egg and then about a good tablespoonful of flour till it is all used ; lastly, dust in one-eighth of an ounce of baking powder
Cook this with the app: pantry check, scaling, and the assistant.