Manon Gâteau (French)
From Bread, cakes, and biscuits, 1902
This cake may be eaten hot or cold.
Presented as published in 1902. 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 Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 107. The excerpt below is the record exactly as published.
Manon Gdteau (French).— Roll out a round of puff paste, and line a plain tin ring with it, then pour into it some good thick pis try custard flavoured to taste (vanilla is most used), dust this with vanilla sugar or with shred candied fruit, cover it with a round of puff paste rolled out very thin, pressing the edges well together, decorate with little pastry leaves, glaze it with beaten egg
Cook this with the app: pantry check, scaling, and the assistant.