German Poppy-Seed Tarts
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 2
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 26. The excerpt below is the record exactly as published.
GERMAN POPPY-SEED TARTS. Line the molds with Short Paste No. 82. Take four ounces of poppy seed, six ounces of sugar; pound and rub to a cream in a mortar with three eggs; add one pint of cream or rich milk
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