Pastry Boulada
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 4
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 Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 205. The excerpt below is the record exactly as published.
Pastry Boulada RoU puff paste very thin, cut it in strips f our inches long and one and a half inches wide. Roll on sticks which are about as large in circumference as a five-cent piece, and which you buy for the purpose. Place on a tin sheet and bake in a quick oven. Fili with whipped cream, appiè sauce, or cream and preserves mixed together
Cook this with the app: pantry check, scaling, and the assistant.