Plaits of Pastry
From Cassell's dictionary of cookery, 1892
Serves 6
Useful for decorating tarts or served with jam.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1234. The excerpt below is the record exactly as published.
Plaits of Pastry .—Make half a pound of pufl'-paste, and give it nine turns {see Pufi- paste). Poll it out till it is half a quarter of PLA ( 581 ) PLA an inch in thickness, and cut it into strips tlio third of an inch wide. Fasten throe, four, or five of these together at the ends, moistening the i^astry with a little water to make the pieces stick together; plait them evenly and loosely, and fasten them at the other end. Place the plaits on an oiled haking-tin, brush over them beaten egg
Cook this with the app: pantry check, scaling, and the assistant.