Patty Shells, Tarts, Vol-au-vents
From Mrs. Lincoln's Boston cook book, 1884
Serves 6
Different methods for shaping and baking are described.
Presented as published in 1884. 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 Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 190. The excerpt below is the record exactly as published.
Patty Shells, Tarts, Vol-au-vents, and other Forms of Puff Paste. There are two ways of shaping the paste for patties and tarts. First, roll puff paste one eighth of an inch thick, and stamp out circular pieces with a cutter, two and 320 The Boston Cooh Booh, one half inches in diameter. With a smaller cutter stamp out the centres from half of these pieces, leaving rings half an inch wide. Dip the cutters in hot water, and cut quicklj^, that the edges may not be pressed together or cut unevenly. 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, but be careful not to get any egg on the edges, as that will prevent them from rising. Put round pieces of stale bread, cut half an inch thick
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Cook this with the app: pantry check, scaling, and the assistant.