Tomato 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 44. The excerpt below is the record exactly as published.
Tomato Pasties. Boll out some rough puff paste and stamp out into oblong or square pieces of even size. In the centre of each piece of paste place half a peeled tomato, which has previously been seasoned with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.