Galette

The "Queen" cookery books. No.11. bre... · Beaty-Pownall, S · 1904

Source: The "Queen" cookery books. No.11. bread, cakes, and biscuits
Time: Cook: 45 min Total: 45 min
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (7)

1lb. of flour ↝ Flour, 00 [Cereal Grains and Pasta]
1oz. caster sugar ↝ Sugar, NFS [Sugars and honey]
half a small teaspoonful of salt ↝ Salt, table, iodized [Spices and Herbs]
two whole eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a teacupful of milk ↝ Milk, NFS [Milk, reduced fat]
1/2lb. of warmed but not oiled butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
glaze it with beaten egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Instructions (11)

Make a hole in the centre of the flour.
Put caster sugar, salt, eggs, and milk into the hole.
Add the warmed but not oiled butter.
Mix all ingredients well.
Knead the dough thoroughly.
Make the dough up into a ball.
Flatten the ball with your hand.
Cut it across in a lozenge shape.
Pinch the edges.
Glaze it with beaten egg.
Bake about three-quarters of an hour.

Original Text · last edited 4 days ago

Galette.—Make a hole in the centre of 1lb. of flour, put into this 1oz. caster sugar, half a small teaspoonful of salt, two whole eggs, and a teacupful of milk, adding lastly ½lb. of warmed but not oiled butter; mix this all well, and knead it thoroughly; make it up into a ball, flatten it with your hand, cut it across in lozenge shape, pinch the edges, glaze it with beaten egg, and bake about three-quarters of an hour. (This is particularly good if made with Coombe's Eureka flour.)

Notes

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