Apple Creamed Tart
From Cassell's dictionary of cookery, 1892
Serves 1
Sufficient for half a dozen persons. Time: three-quarters of an hour.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 143. The excerpt below is the record exactly as published.
Apple Creamed Tart.— Make an ordi- nary apple tart, Havoiu-ed and sweetened. When baked, cut out the middle of the top, leaving merely a border all I'ound. Let the apples be- come quite cold, and then pour a nicely-flavoured custard over it, and strew on the top a little pink sugar
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