Patty Shells
From Scientific cooking with scientific methods, 1911
Serves 6
Small rounds cut from centers can be baked for patty covers.
Presented as published in 1911. 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 Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 97. The excerpt below is the record exactly as published.
Patty Shells. Roll paste to one-fourth inch thick, and shape with patty cutter, first dipping it in flour. Then with a small cutter remove a round from center of one-half the round. Brush the whole round with ice-water
Cook this with the app: pantry check, scaling, and the assistant.