Cream Rolls
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 8
Presented as published in 1907. 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 Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 53. The excerpt below is the record exactly as published.
CREAM ROLLS. CANNELONS A LA CREME. Take pufi pastes No. 75 or 76; roll into a thin sheet about one-eighth inch thick; cut into strips eight to ten inches long and three-fourths inch wide; brush with egg-wash and roll on sticks, overlapping the edges; or roll on conical tin tubes to form cornets. Dip in granulated sugar, bake in a medium heat; fill with pastry or whipped cream
Cook this with the app: pantry check, scaling, and the assistant.