Sausage Rolls
From The paper-bag cookery manual, 1911
Pierce the top of the bag to help brown the pastry.
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 The paper-bag cookery manual (1911) by Charles Herman Senn, page 23. The excerpt below is the record exactly as published.
Sausage Rolls. Roll out some puff, or rough puff, paste, cut it into even-sized, oblong pieces, place half a pork sausage
Cook this with the app: pantry check, scaling, and the assistant.