Cocoanut Tartlets
From Puddings and pastry à la mode, 1889
Presented as published in 1889. 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 Puddings and pastry à la mode (1889) by Harriet Anne de Salis, page 8. The excerpt below is the record exactly as published.
Cocoanut Tartlets. Line some tartlet-pans with puff-paste. Put a small piece of cork about an inch in diameter in the centre. When baked take out the cork, and ice round the edge with pink icing ; then dip each case in granulated cocoanut ; then put in the centre, neatly, different kinds of jams, such as greengage, apricot, raspberry, etc.
Cook this with the app: pantry check, scaling, and the assistant.