Dresden Patties
From Catherine Owen's new cook book .., 1885
Can be filled with meat, sweetbreads, or preserves.
Presented as published in 1885. 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 Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 90. The excerpt below is the record exactly as published.
DRESDEK PATTIES. These cases are no trouble at all to an expert in fry- ing, and are elegant and economical. Take stale baher^s bread cut in thick slices ; with a biscuit cutter of medium size cut rounds two inches thick. Make a custard of two eggs and a pint of milk; season it with salt
Cook this with the app: pantry check, scaling, and the assistant.