Stuffed Cakes
From The encyclopædia of practical cookery, 1890
Serves 6
Serve when cold.
Presented as published in 1890. 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 encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 50. The excerpt below is the record exactly as published.
Stuffed Cakes. — Boll out fib. of puff paste to about fin. in thickness, cut out twelve pieces with a round plain paste- cutter, 3|in. in diameter, then roll out the trimmings, and cut twelve more rounds out with a 3in. paste-cutter. Make a stiff marmalade of apples, and put a small piece in the centre of the smaller rounds, and a preserved cherry on the top
Cook this with the app: pantry check, scaling, and the assistant.