Manon Cakes
From The encyclopædia of practical cookery, 1890
Serves 1
A delightful pastry treat.
Presented as published in 1890. 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 encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 9. The excerpt below is the record exactly as published.
Manon Cakes. — Butter a baking-sheet, and spread on it some very thin puff paste ; put a layer of apricot marmalade over it, brush the edge with a little egg, and put another layer of paste on the top of the marmalade. The easiest way to put on this top layer is to roll it out to the required size and then roll it rrp on the roller and lay it on. Then put some wash of egg yolks over the top and score it with a knife, so that it will cut up in strips 2in. by 4in., and mark with broad arrows along its length. These marks or cuts will let out the air from the paste and prevent bubbles or blisters. Glaze with white of egg and sugar
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Cook this with the app: pantry check, scaling, and the assistant.