French Tart
From The economical cook book, 1905
Serves 6
Presented as published in 1905. 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 economical cook book (1905) by Sara T. Paul, page 84. The excerpt below is the record exactly as published.
French Tart Boll out puff paste, cover a pie-dish with it, trim rouna and noteh the edge ; fill the crust with any small preserved fruits, jam or marmalade; cut out an ornament of leaves from the erust
Cook this with the app: pantry check, scaling, and the assistant.