Jam Puffs
From Sea Cookery, 1911
Presented as published in 1911. 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 Sea Cookery (1911) by Richard Bond, page 94. The excerpt below is the record exactly as published.
JAM PUFFS. Roll out a sheet of puff paste very thin. Stamp this out into rounds with a plain cutter four inches in diameter. Put half a teaspoonful of jam in the centre of each
Cook this with the app: pantry check, scaling, and the assistant.