French Tourte a la Creme
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 8
Presented as published in 1907. 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 Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 41. The excerpt below is the record exactly as published.
FRENCH TOURTE A LA CREME. Roll out a bottom from Paste No. 75 or No. 76. Put on a border from the same paste. Fill the center with an almond paste cream.
Cook this with the app: pantry check, scaling, and the assistant.