Cranberry Tartlets
From The encyclopædia of practical cookery, 1890
Serves 6
Let them cool, turn them out of the moulds, cover with a thin coating of apple jelly, and serve.
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 521. The excerpt below is the record exactly as published.
Cranberry Tartlets. — Line six fluted tart-moulds with 41b. of puff paste, mask them with 3oz. of apple marmalade, over this put 12oz. of Cranberry sauce
Cook this with the app: pantry check, scaling, and the assistant.