Crusts with Cherries
From The century cook book, 1894
Serves 8
The centerpiece can be made of punch cake or bread.
Presented as published in 1894. 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 century cook book (1894) by Jennie A. Hansey, page 128. The excerpt below is the record exactly as published.
Crusts with Cherries. These crusts are made with brioche paste, which has been prepared the day before; it is then cut into slices of an equal shape and thickness, sprinkled with pounded almonds and sugar, and glazed in the oven. The centerpiece may be either of punch cake, or simply of bread. If required, it may also be of tin, masked with office paste (raw paste). If of eatable paste, it must be coated with a layer of reduced apricot marmalade
Cook this with the app: pantry check, scaling, and the assistant.