Ratafia Paste

Ingredients

• 2 oz of butter
• 8 oz of flour
• 8 oz of sugar
• one egg
• 1 dessert-spoonful of ratafia

Method

1. 1

   Rub butter into flour, mix in sugar, egg, and ratafia to form a paste.

2. 2

   If too thick, add cream and proceed as for the previous recipe.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 173. The excerpt below is the record exactly as published.

2oz. of butter into a basin, warm it, and work into it Jib. of crushed loaf sugar and ljlb. of flour. Add a little extract or essence of lemon, half a grated nutmeg, and three well-beaten eggs. Ground cinnamon may be substituted for the lemon. Turn the paste out on to a board, roll it out to about Jin. thick, sprinkle over caster sugar, and cut the paste into rounds. Put them on a baking-sheet, make small holes in the centre of them, place in a sharp oven, and bake for about ten minutes. When done, take them out, curl them, and let them get cold before using. (6) Cream 1 Jib. of butter, mix in lib. of sugar well beaten up with three eggs, then add 1 Jib. of sifted flour, and 2 table-spoonfuls of rose-water. When thoroughly mixed, take up small quantities with a fork, drop them on a greased For details respecting Culinary Processes , Utensils , Sauces, tic., referred to, see under their special heads. 792 THE ENCYCLOPAEDIA OF PRACTICAL COOKERY. Jumbles — continued. baking-sheet, and bake in a quick oven. They will curl easily before cooling. (7) Bub 2oz. of butter into 8oz. of flour, mix in 8oz. of sugar, one egg, 1 dessert-spoonful of ratafia

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