A la Turque

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 (8)

1/2lb. of flour ↝ Flour, 00 [Cereal Grains and Pasta]
4oz. of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
4oz. of sweet almonds ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
6oz. of caster sugar ↝ Sugar, NFS [Sugars and honey]
half a teaspoonful of powdered saffron ↝ Spices, saffron [Spices and Herbs]
a pinch of salt ↝ Salt, table, iodized [Spices and Herbs]
an egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
A little water ↝ Water, tap [Tap water]

Instructions (10)

Sift 1/2lb. of flour into a basin.
Rub in lightly 4oz. of butter.
Blanch, peel, and chop finely 4oz. of sweet almonds.
Weigh 6oz. of caster sugar.
Add the almonds and sugar to the flour and butter.
Sprinkle over half a teaspoonful of powdered saffron and a pinch of salt.
Mix these ingredients thoroughly.
Beat up an egg.
Work the beaten egg in until a smooth paste is obtained.
A little water may be added if found too stiff.

Original Text · last edited 4 days ago

A la Turque : Sift ½lb. of flour into a basin, rub in lightly 4oz. of butter. Blanch, peel, and chop finely 4oz. of sweet almonds, weigh 6oz. of caster sugar, and add these to the flour and butter. Sprinkle over half a teaspoonful of powdered saffron and a pinch of salt. Mix these ingredients thoroughly, beat up an egg, and work this in until a smooth paste is obtained. A little water may be added if found too stiff.

Notes

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