Soft Pastry with Berries
From Durham cook book ..., 1921
Recipe attributed to Mrs. E. W. Morris.
Presented as published in 1921. 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 Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 18. The excerpt below is the record exactly as published.
weet milk to make a soft pastry. Divide pastry into two equal parts, and roll out into two layers to fit a nine or ten inch cake pan, putting melted butter between the layers. Bake in a moderate oven for twenty minutes. Prepare one quart of crushed and sweetened berries and when cake is baked, put this mixture between the layers. Cover the top with wliipped cream and decorate with large strawberries
Cook this with the app: pantry check, scaling, and the assistant.