Nut Pastries
From Cookery for every household, 1914
Serves 1
Alternatively, mix jelly or marmalade with nuts, spread on pastry, roll up, brush with egg white, dredge with sugar, and bake.
Presented as published in 1914. 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 Cookery for every household (1914) by Florence B. Jack, page 587. The excerpt below is the record exactly as published.
Nut Pastries (1) Roll out some puff or flaky pastry to \ inch in thickness, and cut it in pieces about 4 inches long by 1 inch wide. Lay these on a baking sheet and cook them in a good oven until brown and crisp. Then lift them out, and when cool brush them over with slightly beaten white of egg and sprinkle with chopped nuts.
Cook this with the app: pantry check, scaling, and the assistant.