Savoury Banana Pasties
From The paper-bag cookery manual, 1911
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 45. The excerpt below is the record exactly as published.
some rough puff paste and cut it into oblong pieces or squares of even size. Spread the centre of each piece of paste with a little apricot marmalade, upon this put half a banana (not too ripe), and sprinkle over with a little castor sugar mixed with ground cinnamon. Wet the edges of the paste, fold over, and press the ends. Now brush over with a little milk, H 114 THE PAPEE-BAG COOKEEY MANUAL. and besprinkle with castor sugar. Then place the prepared pasties in a buttered “Express” paper-bag, and bake on a grid shelf in a fairly hot oven for from 10 to 12 minutes. Savoury Banana Pasties. Proceed the same as directed in the fore- going recipes, but omit the sugar, cinnamon, and apricot marmalade. Instead, spread the paste with a little paprika butter
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