vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Bethlehem Apple Tart
From The Institute cook book, 1913
Serves 8
Presented as published in 1913. 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 Institute cook book (1913) by Helen Cramp, page 125. The excerpt below is the record exactly as published.
BETHLEHEM APPLE TART Pare, core and slice juicy tart apples. Line a pie plate with half puff -paste; put in layers of apples and sugar until the dish is very full; add a little water; drop small pieces of butter over the 322 FS^o^Vur PASTRY AND PIES top and sprinkle with cinnamon
Cook this with the app: pantry check, scaling, and the assistant.