Genoa Pastry

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
for sandwiching
Instructions (10)
  1. Beat 4 lb. of butter to a cream.
  2. Add 1 lb. of fine castor sugar.
  3. Add 1/2 lb. of fine flour.
  4. Mix all well together.
  5. Beat 4 eggs for 5 minutes.
  6. Mix the beaten eggs with the other things.
  7. Flavour with vanilla.
  8. Add the rind of a lemon very finely grated at the last.
  9. Bake about an inch thick, on a tin sheet.
  10. When done, cut into broad strips, and put strawberry or apricot jam or orange marmalade between to make sandwiches.
Original Text
Genoa Pastry. 4 lb. of butter beaten to a cream, 1 lb. of fine castor sugar, 1/2 lb. of fine flour; then mix all well together. Beat 4 eggs for 5 minutes, mix with the other things; flavour with vanilla. Add the rind of a lemon very finely grated at the last. Bake about an inch thick, on a tin sheet. When done, cut into broad strips, and put strawberry or apricot jam or orange marma- lade between to make sandwiches. This is very similar to Roll pudding of Genoa pastry (see Sweet Puddings).
Notes
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