Cream Tartlets
From The encyclopædia of practical cookery, 1890
Serves 1
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 556. The excerpt below is the record exactly as published.
Cream Tartlets. — (1) Line some small tartlet-pans with rich paste, and bake. When done and quite cold, fill them with some whipped Cream, put a little jelly in the centre of each, and serve. (2) Butter a dozen tartlet-moulds, line them with some short paste, fill with apple marmalade, and bake in a moderate oven. Take them out when done, mask with some apricot marmalade, and over that put some well-whipped vanilla Cream
Cook this with the app: pantry check, scaling, and the assistant.