French Tartlets
From Perfection in baking, 1895
These shells can also be used for oyster patties.
Presented as published in 1895. 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 Perfection in baking (1895) by Emil Braun, page 7. The excerpt below is the record exactly as published.
French Tartlets. Line patty moulds or flat tartlet dishes with American paste, dust well with flour and fill with dried beans or split peas; then pour out all the beans (saving them for the next time) and fill the shells with any jam, jelly or cream
Cook this with the app: pantry check, scaling, and the assistant.