vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Genoise Paste
From Soyer's standard cookery, 1912
Serves 2
Flavor according 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 197. The excerpt below is the record exactly as published.
Genoise Paste. Take six ounces of flour and sift it on a sheet of paper, then half a pound of sifted castor sugar, five ounces of but- ter, melted, but not hot. Break six eggs
Cook this with the app: pantry check, scaling, and the assistant.