Patty Shells
From Lillian Massey school recipes, 1913
The small rounds cut from the rings may be baked and used as patty covers.
Presented as published in 1913. 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 Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 31. The excerpt below is the record exactly as published.
PATTY SHELLS. Ro.\ puff paste 4 inch thick. Cut into rounds with a large biscuit cutter. Remove the centres from one-half of the rounds with a small cutter. Slightly moisten the large rounds near the edges with cold water
Cook this with the app: pantry check, scaling, and the assistant.