Almond Tarts

Name: Almond Tarts
Ingredients: yolks of twelve eggs; one-half pound of sugar; one-half pound finely ground almonds; whites of six eggs beaten to a stiff froth

From Natchez recipes, 1900

Be sure eggs are fresh.

Presented as published in 1900. 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 Natchez recipes (1900), page 12. The excerpt below is the record exactly as published.

ALMOND TARTS Stir yolks of twelve eggs with one-half pound of A. sugar for 45 minutes. Then add one-half pound finely ground almonds. ( Do not blanche almonds. ) Add whites of six eggs beaten to a stiff froth

Cook this with the app: pantry check, scaling, and the assistant.