Common Covered Tartlet or Dariole Cases
From The spirit of cookery, 1895
These cases are typically filled with creamy, cheesy, semi-sweet materials.
Presented as published in 1895. 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 spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 232. The excerpt below is the record exactly as published.
Common covered Tartlet or Dariole or Patty Cases are made of common short paste rolled out to the thickness of a penny piece, and then pressed into the dariole moulds ; their bottoms are filled with a mixture of four parts of flour and one part of chopped suet
Cook this with the app: pantry check, scaling, and the assistant.