Maids of Honor
From Cooking for profit, 1886
Serves 6
Served on small pastry plates, four in each set.
Presented as published in 1886. 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 Cooking for profit (1886) by Jessup Whitehead, page 133. The excerpt below is the record exactly as published.
Maids of honor. This is the old-fashioned name of some sorts of cheese cakes or tartlets. As it is often to be met with in_ English and old Virginia bills-of-fare it is necessary to use the term, if only for explanatory pur- j poses. Maids of Honor are different from ordinary patty-pan tarts in, being made of fine pun paste, which rises high in the pans. Took puff paste, left over from dinner pastry, rolled out thin, cut out with a fancy scoiiop-edge cutter, large as the top of a coffee cup, and pressed the flats into shallow gem pans. Put a teaspoon- ful of lemon hone
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Cook this with the app: pantry check, scaling, and the assistant.