Gooseberry Jelly Tarts
From Cooking for profit, 1886
Serves 6
Presented as published in 1886. 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 Cooking for profit (1886) by Jessup Whitehead, page 227. The excerpt below is the record exactly as published.
Gooseberry Jelly Tarts. One making of puff paste era piece kept SAN FRANCISCO HOTEL GAZETTE'S on ice from a previous day will do for the fried souffles for soup (No. 738) for leaf or crescent shapes to decorate an entree, and the remainder for tarts. Roll it out thin, cut out with a cake cutter, press into gem pans, a teaspoon of jelly
Cook this with the app: pantry check, scaling, and the assistant.