Peaches, Vol-au-vent
From Harper's cook book encyclopædia, 1902
Serves 6
Bake for about 25 minutes.
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 195. The excerpt below is the record exactly as published.
Peaches, Vol-au-vent of. — Take as much fine puff paste as is required for the size of a vol-au-vent. It should be the exact size and shape of the inside of the dish on which it is intended to be served. Roll it out to the thickness of an inch and a quarter, and stamp the cover on the top. Bake in a brisk oven. If the pastry has been properly made it will rise in the oven until it is about five inches in height ; when it has done so, and is lightly colored, take it out, remove the lid, and scoop out the inside. Have as many peaches as will be required
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