Creamed Tartlets
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for six or eight tartlets.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 423. The excerpt below is the record exactly as published.
Creamed Tartlets. — Line some tarilet j tins with good pufi' jwiste, and put rather less jam on them than is usual. Place a little good I custard over the jam, and on the top of the I custard an icing made by mixing a table-spoon- I f ul of sifted white sugar with the white of one I eg
Cook this with the app: pantry check, scaling, and the assistant.