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Apple Tart
From Soyer's standard cookery, 1912
Serves 10
Other fruits like plums and apricots can be used similarly.
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 171. The excerpt below is the record exactly as published.
Apple Tart. Make a dough of two pounds of flour, one pound of butter, two eggs, half a pint of milk, and a spoonful of sifted sugar. Add one ounce of yeast and let it rise. When sufficiently risen roll the dough out thin and place it on a buttered plate, spread- ing over it a little melted butter, and sprinkling freely with powdered sugar and grated cinnamon. Peel, core and slice twenty apples
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