Apple in Pastry a la Claudia
From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924
Serve with frozen whipped cream.
Presented as published in 1924. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 123. The excerpt below is the record exactly as published.
Apple in Pastry a la Claudia Pommes en Patisserie a la Claudia Roll puff paste thin [see How to Make Puff Paste in my large book, “The Swedish, French, American Cook Book” on page 390]. Lay a piece of stale bread about an inch and a half in length and a half inch in thickness on top of the pastry; double the pastry over the bread; cut it double with a sharp knife in the shape of a half-moon, wider in the center and pointed at each end. Put them on a baking sheet and bake them in a medium hot oven; when they are baked and begin to get cold open them and remove the bread. In the meantime, cook quarters of apples in half sugar and half water; flavor them with lemon juice and some of the rind
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