Custard Tartlets
From Cassell's dictionary of cookery, 1892
Serves 1
Time: about a quarter of an hour to bake tartlets, five or six minutes to harden icing.
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 455. The excerpt below is the record exactly as published.
Custard Tartlets. — Line some patty pans -n-ith a good crust. ]Make a custard {sec Custard, Baked), flavoiu- it nicely, and three-parts fill the pans with the cu.stard. Bake the tartlets in a gentle oven. Take them out, let them cool, and spread a little sugar icing over them. This is made by mixing the whites of two eggs with two ounces of pounded loaf sugar
Cook this with the app: pantry check, scaling, and the assistant.