Fan Tans
From Foods, their selection and preparation, 1935
Presented as published in 1935. 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 Foods, their selection and preparation (1935) by Louise Stanley, page 291. The excerpt below is the record exactly as published.
Fan Tans. Roll plain or rich (not sweet) dough into a rectangular sheet, one-eighth to one-fourth inch thick. Brush with melted fat. Cut into strips one inch wide
Cook this with the app: pantry check, scaling, and the assistant.