Butter Sponge For French Pastry Recipe

Ingredients

1 egg
3 egg yolks
3 1/2 tbsp melted butter
6 tbsp flour
1 tsp grated lemon rind
2 1/4 tbsp cornstarch
1 tsp baking powder
1/3 cup sugar
1 tbsp lemon juice
1/8 tsp salt


Directions

Combine eggs and sugar. Heat over hot water, beating constantly
until warm (95 F). Remove from fire and beat until cool and stiff.
Add flour which has been sifted, measured, and sifted with
cornstarch, salt, and baking powder. Mix as lightly as possible. Add
lemon juice and rind. Add butter slowly, stirring constantly. Pour
into well-oiled pan. Bake in moderate oven (375 F) about 20 minutes.
When cool cut into various shapes. Ice with different colored icing.
Decorate with fancy designs of contrasting colors. The Household
Searchlight


Servings: 6 servings

 

 

Butter Sponge For French Pastry Recipe brought to you by Recipe Ideas


Categories: Dessert; French


The History of Recipes

It is quite feasible to prove the history of transcribed cooking instructions back into distant history, in fact as far into history as ancient Egypt, and maybe even further. In practice though, sadly, these ancient cookbooks were just very simple hieroglyphic or cunieform recipes for meal preparation.

In fact, the most ancient recipe discovered, according to experts in ancient history are some clay tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful and blissful.

Moving on, we find two recipe books dating from the 1300s - a recipe book titled `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, these books are nothing to do with the indian food that we all know today, but rather recipes for the types of food on the menus of the rich and powerful of those days.

During the next few hundred years, the powerful and wealthy competed to serve up the best banquets, and because of this chefs and their recipes became highly prized. However, it wasn`t until the 1800s that fine cookery and recipe books really came of age. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to collating, testing, and recording the recipes that were being prepared for the better households.

By the time we get to the twentieth century, cook books were highly popular due to higher levels of literacy, increased leisure time and disposable income.

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We hope you enjoy this Butter Sponge For French Pastry recipe.

 


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