Patty Cases
From The confectioner's and pastry-cook's guide, or, Confectionery made easy ..., 1890
Dip cutters in boiling water to prevent edges from drawing down.
Presented as published in 1890. 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 confectioner's and pastry-cook's guide, or, Confectionery made easy ... (1890) by George Read, page 5. The excerpt below is the record exactly as published.
PATTY CASES. These should be made from the best paste, as for mince pies. Get three cutters, of different sizes, roll out the caste about three quarters of inch thick
Cook this with the app: pantry check, scaling, and the assistant.