Frenchdessert
Cherry Tartlets
From The encyclopædia of practical cookery, 1890
Serves 6
Serve in a napkin on a dish.
Presented as published in 1890. 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 encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 294. The excerpt below is the record exactly as published.
Cherry Tartlets. — Line six scalloped tart-moulds with 11b. of puff paste, press down the bottom and sides to get the im- pression of the moulds, mask them with 3oz. of apple mar- malade equally distributed over this, put in lib. of stoned Cherries, dust them with powdered loaf sugar
Cook this with the app: pantry check, scaling, and the assistant.