ChailSSOn Cakes
From The table, 1889
Serves 1
Cool for twenty minutes before serving.
Presented as published in 1889. 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 The table (1889) by Alexander Filippini, page 300. The excerpt below is the record exactly as published.
ChailSSOn Cakes. — Roll half a pound of feuilletage paste (No. 1076) into a piece eighteen inches long by three wide, and pare off the edges lightly. Cut out six square pieces, all the same size, and with a pastry-brush moisten the surfaces with beaten egg. Fold up each piece by laying one' corner over the other, so they will have a triangular shape. Put them on a baking-sheet in the oven for twenty minutes; remove them to the oven door ; dredge plenty of powdered sugar over, put them back, and close the door for one minute and a half, to allow the sugar to melt thoroughly. Remove from the oven, and cool for twenty minutes. The cakes will have risen about two inches in front. Then, with the thickest part of a larding-needle, make a hollow in front of each cake. Put three ounces of currant jelly
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