Shells for Preserved Fruit

Ingredients

• a pound of puff paste
• a quarter of an inch in thickness

Method

1. 1

   Roll out the puff paste to a quarter of an inch in thickness, cut it out the size of the top of a tumbler, cut a second piece the same size with a smaller cutter, take out the centre of the second one, wet the edge of the first, and lay on it the ring you have cut.

2. 2

   Proceed as before until you have as many as you need, lay them on a tin or baking-pan, and bake them in a quick oven about fifteen minutes.

3. 3

   When cold, fill with any small preserved fruit.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 80. The excerpt below is the record exactly as published.

Shells for Preserved Fruit. : Make a pound of puff paste orust, roll it out a quarter of an , inch in thicknes

Cook this with the app: pantry check, scaling, and the assistant.