Frangipani Tarts
From The table, 1889
Serves 1
Dress on a hot dessert-dish with a folded napkin.
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 The table (1889) by Alexander Filippini, page 267. The excerpt below is the record exactly as published.
Frangipani Tarts. — Peel three ounces of shelled almonds, as for No. 1207; put them in a mortar, and pound them thoroughly with three ounces of powdered sugar, adding one whole raw egg. When a fine paste, mix in two ounces of melted fresh butter, half a spoonful of ground cinnamon, six drops of orange-flower water, one more egg, and half a gill of rum
Cook this with the app: pantry check, scaling, and the assistant.