Bouchee Cases
From Standard Paper-Bag Cookery, 1912
These can be prepared in advance.
Presented as published in 1912. 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 Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 5. The excerpt below is the record exactly as published.
Bouchee Cases. — These are usually made from pas- try by covering tiny but deep patty pans with rich pas- try, cutting narrow strips to make the rim for the cup. Put on a tin in a buttered bag
Cook this with the app: pantry check, scaling, and the assistant.