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McQueen family cookbook item 4, Scotland, 1870s
Page 67
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Make a paste with the eggs beaten. Work it quite smooth with the hand. turn it out & work it a little. Roll it out very thin & cut it into biscuits. Bake on a greased tin half an hour in a moderate oven. Apple Puffs Cut short crust paste into rounds. Put a spoonful of cold stewed apples in the centre of each, wet the edges & turn them over. Brush with egg & roll in breadcrumbs Fry in hot fat. Drain them & dust them with fine sugar. Serve hot.
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Make a paste with the eggs beaten. Work it quite smooth with the hand. turn it out & work it a little. Roll it out very thin & cut it into biscuits. Bake on a greased tin half an hour in a moderate oven. Apple Puffs Cut short crust paste into rounds. Put a spoonful of cold stewed apples in the centre of each, wet the edges & turn them over. Brush with egg & roll in breadcrumbs Fry in hot fat. Drain them & dust them with fine sugar. Serve hot.
Szathmary Culinary Manuscripts and Cookbooks
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