Patties and Tarts
From The home science cook book, 1902
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 The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 77. The excerpt below is the record exactly as published.
Patties and Tarts. Roll puff paste one-eighth of an inch thick, and stamp out circular pieces with a cutter, two and one- half inches in diameter. With a smaller cutter, stamp out the centers from half of these pieces, leaving rings half an inch wide. Rub a little white of egg on the top of the large rounds near the edge, put on the rings, and press them lightly to make them adhere. Put round pieces of stale bread
Cook this with the app: pantry check, scaling, and the assistant.