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Apricot d’Artois

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Apricot d’Artois

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

  1. Roll out the patten paste thinly to the size of your baking sheet.

  2. Lay the paste on the baking sheet and spread Apricot Jam evenly over it.

  3. Roll out another piece of paste to the same size and place it over the jam-covered paste.

  4. Use the back of a knife to mark out diamond shapes, about 2 inches by 1 inch.

  5. Bake in a moderate oven at 350°F (175°C) until done.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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