Patty Cases
From Catherine Owen's new cook book .., 1885
Fill with desired mixture after baking.
Presented as published in 1885. 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 Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 88. The excerpt below is the record exactly as published.
PATTY CASES. Take some rough puff paste ; roll it a third of an inch thick, not less ; have a medium-sized biscuit cutter and one quite small, about the size of a silver dollar ; cut out three times as many rounds with the large cutter as you want patties — eighteen if you want six ; pile them three together, wetting the two under ones slightly to make them adhere. You have now six patties rather over an inch thick; take the small cutter, dip it in Entrees. * 1*]\ flour, shake off any that may cling, and press it on each patty, cutting only lialf way \hxoVi^. Take the patties up on a cake turner, and slip them on to a baking tin ; brush each one over with yolk of ^gg beaten with a table- spoonful of wat
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Cook this with the app: pantry check, scaling, and the assistant.