Daisy Tartlets
From Puddings and pastry à la mode, 1889
Presented as published in 1889. 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 Puddings and pastry à la mode (1889) by Harriet Anne de Salis, page 9. The excerpt below is the record exactly as published.
Daisy Tartlets. Line some patty-pans with puff paste, fill in the bottom with apricot jam, and one teaspoonful of a mixture made of one ounce of butter, one ounce of cake-crumbs, one ounce of ground almonds, one tablespoonful of milk, the rind and juice of one lemon, one ounce of sugar, and the yolks of two eggs, all beaten to a thick paste. Stir in the whites whipped to a stiff froth, stir the mixture over the fire, and press two strips of paste across each tart like a cross, and bake. They should be served cold. A LA MODE. 23 Dalhousie Pudding. Mix two tablespoonfuls of flour gradually with a pint of milk, boil it till it is thick, set it to get cold ; then add six ounces of melted butter, four ounces of sifted sugar, a little salt, some pounded bitter almonds, the yolks of four and the whites of three eggs ; put a paste round the dish and bake it ; serve with currant jelly on the top. Devonshire Pudding. Mix together twelve ounces of bread-crumbs, a quarter of a pound of tapioca, half a pound of finely chopped suet, a quarter of a pound of castor sugar, the grated peel of a small lemon, and four whole eggs beaten up separately, and two table- spoonfuls of rum ; stir and mix all well together, put in two or three more eggs, and a good cupful of cream ; mix thoroughly, and put it into a greased mould, strew a few bread-crumbs and a little crushed sugar, and shake them round the mould, so that they adhere to it. Place some ratafias at the bottom of the mould. Cut some sponge cakes about six lengthwise, and spread each one with apricot jam. Put over the ratafias the prepared custard, and then a layer of cake, till the mould is full. Bake for three-quarters of an hour ; serve a jam and wine sauce made hot, served round the pudding. Devonshire Tartlets. Take half a pound of sweet biscuit powder, half a pint of milk, a grate of nutmeg, four ounces of dried orange-peel cut very thin, and /chopped 24 PUDDINGS AND PASTRY fine with half a pound of apples pared and cored. Mix well together ; add two or three drops of essence of lemon, and four ounces of powdered sugar
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Cook this with the app: pantry check, scaling, and the assistant.