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
Cook this with the app: pantry check, scaling, and the assistant.