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Italian Pyramid
From Cassell's dictionary of cookery, 1892
Serves 3
Time: fifteen to twenty-five minutes.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 756. The excerpt below is the record exactly as published.
Italian Pyramid.— Cut from good puff paste, rolled out rather thick, as many circular pieces as will be required for the desired height of the pyramid. Tin cutters are best for the purpose, but almost any article of a circular form may be substituted for the tin cutter. The sizes, the largest of which is the base, decrease from it, gradually tapering to the top. Pile the pieces one on the other after they are baked, placing round the edges preserve, marmalade, or jelly of any kind, but they must be baked separately on buttered tins over which is laid a buttered paper. The paste should be made in the pro- portion of a pound of butter to a pound of flour, and nearly half a pint of water
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Cook this with the app: pantry check, scaling, and the assistant.