Harrogate Pastry
From The Ocklye cookery book, 1909
Can be served hot or cold.
Presented as published in 1909. 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 Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 27. The excerpt below is the record exactly as published.
HARROGATE PASTRY Ingredients Puff paste. Apricot jam
Cook this with the app: pantry check, scaling, and the assistant.