Angelica Martlets

Ingredients

• 2 ozs. butter
• 2 ozs. sugar
• i oz. cake crumbs
• i oz. preserved cherries
• i oz. angelica
• oz. cornflour
• I egg

Method

1. 1

   Cream the butter and sugar together, then add the egg, and then the cornflour, cake crumbs, cherries, and the angelica chopped.

2. 2

   Line some fluted moulds with good short crust, fill them with the mixture, and bake.

3. 3

   When done, turn them carefully out of the moulds, and decorate the top of the tartlet mixture with a cherry and a few pieces of angelica in strips.

As published

This recipe was extracted from Gas cookery (1885) by Helen Edden, page 28. The excerpt below is the record exactly as published.

angelica Martlets. Line some fluted moulds, after having been well buttered, with some good short crust, and fill them with the following mixture: — 2 ozs. butter, 2 ozs. sugar, i oz. cake crumbs, i oz. preserved cherries, i oz. an- gelica, oz. cornflour, I egg

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