Chelsea

The "Queen" cookery books. No.11. bre... · Beaty-Pownall, S · 1904
Source
The "Queen" cookery books. No.11. bread, cakes, and biscuits
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (14)
sponge
dough
incorporating puff paste
finishing
Instructions (13)
  1. Dissolve 2oz. sugar and 3oz. yeast in a pint of warm milk (90°).
  2. Add three eggs and about 4oz. of flour to make a sponge.
  3. Leave it in a warm place for two hours.
  4. When it settles it is ready.
  5. Rub 6oz. of butter into 13lb. fine flour.
  6. Make it into a light dough with the sponge, adding in the sugar with a few drops of saffron and any flavouring to taste.
  7. Let this stand again to rise.
  8. Roll it out lightly with the rolling pin.
  9. Roll into it about 3lb. of puff paste.
  10. When blended, cut into squares.
  11. Fold the corners into the centre.
  12. Set it on buttered baking sheets.
  13. Brush over with caster sugar (one or two spoonfuls).
Original Text · last edited 4 days ago
Chelsea.—Dissolve 2oz. sugar and 3oz. yeast in a pint of warm milk (90°), then add three eggs and about 4oz. of flour to make a sponge, and leave it in a warm place for two hours. When it settles it is ready. Now rub 6oz. of butter into 13lb. fine flour, make it into a light dough with the sponge, adding in the sugar with a few drops of saffron and any flavouring to taste. Let this stand again to rise, then roll it out lightly with the rolling pin, and roll into it about 3lb. of puff paste. When blended, cut into squares, fold the corners into the centre, set it on buttered baking sheets, brush over with caster sugar (one or two spoonfuls
Notes
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