Congress Tarts
From Sea Cookery, 1911
May be made with cocoanut flavour by substituting 5 ozs. of desiccated cocoanut for the ground almonds.
Presented as published in 1911. 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 Sea Cookery (1911) by Richard Bond, page 88. The excerpt below is the record exactly as published.
CONGRESS TARTS. i lb. line sugar 5 ozs. ground almonds \ pint whites of eggs 1 lb. of either puff or short paste
Cook this with the app: pantry check, scaling, and the assistant.