Pastry for Cassolettes
From Salads, sandwiches, and savouries, 1901
Use for cassolettes, cornets, and canots.
Presented as published in 1901. 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 Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 60. The excerpt below is the record exactly as published.
Pastry. — For cassolettes, cornets, canots, &c., make a paste with 4oz. of fine flour, 14oz. of fresh buttery half an egg, a teaspoonful of lemon juice, a pinch of salt, and just enough water
Cook this with the app: pantry check, scaling, and the assistant.