Angelica Tart
From The thorough good cook, 1895
Serves 6
Presented as published in 1895. 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 thorough good cook (1895) by George Augustus Sala, page 215. The excerpt below is the record exactly as published.
Angelica Tart. Pare and core some golden pippins or nonpareils ; then take an equal quantity of the stalks of angelica, peel them^ and cut them into small pieces. Boil the apples in water enough to cover them, Avith lemon-peel and fine sugar
Cook this with the app: pantry check, scaling, and the assistant.