Pane Bolognese
From Recipes of all nations (1946).
No ratings yet
A historical recipe
Recipes of all nations, by Marcelle Azra Forbes (1946).
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.
Ingredients 3 ingredients
- 1 lb. of cornflour
- a pinch of cream of tartar
- 6 tablespoons of milk
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
-
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.
- Ingredients: 1 lb.
- of cornflour, 6 02s.
- of sugar, 6 02s.
- of butter, z\ 02s.
- of raisins, z 02s.
- of chopped nuts, 1 02.
- of candied peel in thin strips, a pinch of cream of tartar and of bicarbonate of soda, z eggs, 6 tablespoons of milk.
- Method: Mix the flour and sugar, iriake a well and add the butter and the egg.
- Add the warm milk gradually, with the cream of tartar and the soda, working the paste into a stiff dough.
- Then add the raisins, the nuts and the candied peel.
- Mix thoroughly and shape into two somewhat flat loaves, brush over with beaten yolk of egg and bake in a moderate oven.
Plating
Cookware for this recipe
-
Chef's knife
-
Cutting board
-
Vegetable peeler
-
Pastry brush