Italian Batons
From The modern baker, confectioner and caterer (1911).
A historical recipe
The modern baker, confectioner and caterer, by John Kirkland and University of Leeds. Library (1911).
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- To make Italian batons, line some crimp, boat-shaped moulds with sweet short paste No.
- 2.
- These should be 2^ in.
- long, and in.
- wide in Italian the centre.
- Place in each a little raspberry jam, and partly fill Batons, with the same mixture as used for Victoria tartlets.
- Mix an equal quantity of chopped almonds and castor sugar into a soft mixture with white of eggs, and with a palette knife spread a thin layer of this on to the filling.
- Dust the top of each with icing sugar, and bake to a light golden colour at a temperature of 360° F.
- These small tartlets eat very nice, and the filling does not quickly lose its moisture.
- A batch of these may be made at the commencement of the week’s work, and kept in an air-tight tin ready for finishing off as inquired.
- A slow oven is necessary for the baking, to keep the articles light in colour, and to prevent the filling from coming over the sides of the patty pans.
- When using rich cake crumbs, other than those made from stale sponge cakes, for the filling, the quantity of butter should be slightly reduced.
Plating
Cookware for this recipe
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Cake tin
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Chef's knife
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Cutting board