Apricot Tart (Open Tart)
From Tried favourites cookery book, 1909
Serves 1
For Meringue top, take 3 whites of Eggs, 2 large tablespoonfuls castor Sugar. Beat whites very stiffly, then stir in lightly 1 tablespoonful sugar.
Presented as published in 1909. 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 Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 101. The excerpt below is the record exactly as published.
Apricot Tart (Open Tart). i tin Apricots, J lb. Sugar, rind and juice of i Lemon, and Short Crust. Put the syrup of | tin apricots
Cook this with the app: pantry check, scaling, and the assistant.