Pastet Tablets

Ingredients

• Cut strips of paste three inches and a half long
• an inch and a half wide
• a thin filmy layer of jam or marmalade
• glaze them with white of egg
• sprinkle chopped almonds over them

Method

1. 1

   Lay on half of the strips a thin layer of jam or marmalade, then on each lay a strip without jam, and bake in a quick oven.

2. 2

   When well risen and brown, take them out, glaze with egg and sugar, sprinkle chopped almonds, and return to the oven till the glazing is set and the almonds are just colored.

3. 3

   Serve hot or cold on a napkin piled log-cabin fashion.

As published

This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 15. The excerpt below is the record exactly as published.

Pastet Tablets. — Cut strips of paste three inches and a half long, and an inch and a half wide, and as thick as a twenty-fiye cent piece ; lay on half of them a thin filmy layer of jam or marmalade, not jelly; then on each lay a strip without jam, and bake in a quick oven. When the paste is well risen and brown, take them out, glaze them with white of egg and sugar, and sprinkle chopped almonds over them

Cook this with the app: pantry check, scaling, and the assistant.