Genoise Pastry
From Joe Tilden's recipes for epicures, 1907
Presented as published in 1907. 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 Joe Tilden's recipes for epicures (1907) by Joe Tilden, page 16. The excerpt below is the record exactly as published.
Genoise Pastry Beat to a cream half a cup of butter and half a cup of sugar. Break into the cream three eggs, one at a time, and mix until smooth. Stir in half a cup of flour
Cook this with the app: pantry check, scaling, and the assistant.