Fried Puffs with Sweetmeats

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (4)
Instructions (10)
  1. Roll out puff paste half an inch thick.
  2. Cut it into slips of three inches wide.
  3. Cut the slips into square pieces.
  4. Put some sweetmeat of any kind on each piece.
  5. Fold the paste.
  6. Run a jagger iron round to form it, or cut it with a sharp knife.
  7. Have ready boiling lard.
  8. Fry them of a light colour.
  9. Drain them dry.
  10. Serve them up with sifted sugar over.
Original Text
Fried Puffs with Sweetmeats. Roll out puff paste half an inch thick, cut it into slips of three inches wide, the slips into square pieces, and put on each some sweetmeat of any kind. Fold the paste, and run a jagger iron round to form it, or cut it with a sharp knife. Have ready boiling lard, fry them of a light colour, drain them dry, and serve them up with sifted sugar over.
Notes
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