Plum (a la vanille)

Ingredients

• l£lb. of flour
• ioz. caster sugai'
• J,oz. fine salt
• the yolks of three eggs
• lib. of butter
• a glass of good cream
• powdered vanilla

Method

1. 1

   Pile the flour on a board, make a hollow in the center, and put in the sugar, salt, yolks, butter, and cream; beat well together, drawing the flour gradually from the sides.

2. 2

   Roll it out like puff paste four times, sprinkling with powdered vanilla each time, then mix in stoned raisins or sultanas.

3. 3

   Press into a tin, surround with bands of buttered paper, and bake in a quick oven for three hours.

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 63. The excerpt below is the record exactly as published.

Plum ( a la vanille). — Pile l£lb. of flour on a board, make a hollow in the centre, and put into this ioz. caster sugai', J,oz. fine salt, the yolks of three eggs, lib. of butter, and a glass of good cream ; beat this all well together, drawing the flour gradually from the sides till it is all well mixed in ; then roll it out like puff paste four times, sprinkling it each time with powdered vanilla

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