vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
A French Tart
From The national course in home economics, 1917
Serves 2
Sift powdered sugar over it before serving.
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 151. The excerpt below is the record exactly as published.
A FRENCH TART. Pound eight macaroons fine; pour boiling milk over them to form a light batter, add six well-beaten eggs, sweeten, pour into a saucepan and stir over the fire until it thickens; add one- fourth of a cup of butter and PASTRY, PIES AND TARTS. 209 the juice of one orange
Cook this with the app: pantry check, scaling, and the assistant.