Cream (Tarte a la creme)
From Bread, cakes, and biscuits, 1902
Serve hot or cold, sprinkled with sugar.
Presented as published in 1902. 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 Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 55. The excerpt below is the record exactly as published.
Cream ( Tarte a la creme). — Mix Jib. fine flour with 2oz. caster sugar; now beat 4oz. of fresh butter to a cream, and work in one whole egg, then work this into the flour and sugar. Have ready a round tart tin, with straight sides, flour it, and line it with this paste (a fleur ring would do), pinching up the edges well. Now pour into this CAKES. 87 rather thick custard made with half a pint thick cream, three whole eggs, 4oz. of sugar, and a little vanilla or any other flavouring preferred
Cook this with the app: pantry check, scaling, and the assistant.