Mille-Feuilles Cake
From The encyclopædia of practical cookery, 1890
Serves 8
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 12. The excerpt below is the record exactly as published.
Mille-Feuilles Cake. — (1) Boll out 2Jlb. of rich puff paste, cut it into sixteen pieces, mark them in the centre where a piece is to be removed, put them into a moderate oven, and bake. Take them out when ready, remove the centres, fill them with any kind of jam
Cook this with the app: pantry check, scaling, and the assistant.