Italian Pastry

Ingredients

• 4 lb. Flour
• 2 oz. Butter
• 3 oz. powdered Almonds
• 2 oz. powdered Sugar
• 2 tablespoonfuls Orange Flower Water
• 1 Egg
• 1 teaspoonful Baking Powder
• a little Cream if necessary

Method

1. 1

   Rub flour and butter, sugar, and almonds well together with tips of fingers; must be done very lightly to prevent oil from almond curdling.

2. 2

   Beat egg to froth, add orange flower water, and, if need be, the cream.

3. 3

   Beat all to stiff dough.

4. 4

   Turn on floured board, and work slightly.

5. 5

   Only roll once.

6. 6

   Roll out, and cut in shapes.

7. 7

   Cook on greased tin in moderate oven till paste is a pale brown colour.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 117. The excerpt below is the record exactly as published.

1 teaspoonful Baking Powder, and 3 oz.' Bul:ter. Mix flour, farola, and baking powder. Bub in tlie butter. Add just enough cold water to make paste, and don't handle more than is necessary. Roll out once, | inch thick. Fjaky Paste (1). ^ lb. Flour, 1 teaspoonful Baking Powder, i lb. Butter, and whites of one or two Eggs. Switch whites to froth, and mix flour with whites and about 1 gill cold wniter to a nice paste. Roll out and place ly of butter cut in small i^ieces over this ; sprinkle a little Hour over. Fold in 3 ; roll out. Place second of butter in similar manner, and so a third time. Flaky Paste (2). i lb. Flour, 7 oz. Butter, White of Egg, a little Leinon Juice, and cold Water. Whip white of egg to stiff froth with a pinch of salt. Add the flour with lemon juice, and a few drops cold water. Roll out to about a foot. Take the seventh part of butter and divide into small pieces, and so on till all the butter is used. German Pastry. 4 teacupfuls Flour, 6 or 4 oz. Butter, 4 oz. fine Sugar, a little Salt, 2 tea- spoonfuls Baking Powder, 2 Eggs, 3 or 4 tablespooiifuls of Milk. Rub butter well with the fingers in flour • add sugar, salt, powder ; then add j'our eggs, well switched, with the milk ; mix well, turn out TRIED FAVOURITES COOKERY BOOK. 1 23 on your boui'd, luivo it dry, iind do not kiioad it ] roll out, und cox’cr your dish, or make into tartlets. Remember to keep back a little of the egg to brush over the top whenever you take it out of the oven. Genoese Pastry. 6 oz. Flour, 8 oz. Castor Sugar, C oz. Butter, 7 tiggs. Put eggs in basin with the sugar, and whip over hot water in another basin for about 25 minutes, till you get a thick substance like cream. Melt butter and sift flour j add a few drops flavouring. Mix very lightly. Pour into well-greased shallow round tin lined with well-buttered paper, and bake ^ hour. (Butter tin and paper with scum from melted butter.) This will keep in tin any length of time, and is capital to have ready for any emergency, say, in the country. It makes delicious sandwiches, puddings, or gateau. You might cut out in shapes, each a size smaller tlian the other. >Spread lueserved fruit or jam between each layer, cover with whippcnl cream; decoi'ate with dried cherries, angelica, or pistacliio nuts, itc. Ita.(ian Pastry. 4 lb. Flour, 2 oz. Butter, 3 oz. powdere<l Almonds, 2 oz. powdered Sugar, 2 tablespoon fills Orange Flower Water, 1 Egg, i teaspoonful Baking Powder, and a little Cream if neces.sar

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