Granville Tartlets

Ingredients

• Short paste
• six ounces of castor sugar
• four ounces of butter
• four ounces of currants, cleaned and picked
• two ounces of ground rice
• two ounces of finely-shredded candied peel
• six ounces of cakecrumbs
• two ounces of desiccated cocoanut
• four whites of eggs
• two tablespoonfuls of cream
• lemon essence
• transparent icing

Method

1. 1

   Cream the butter and sugar together until thick and smooth, add the currants, ground rice, peel, cakecrumbs, cream, eight or ten drops of lemon essence, and lastly, the stiffly-whipped whites of eggs.

2. 2

   Line eighteen small oval tartlet molds with paste, fill them with the preparation, and bake from fifteen to twenty minutes in a moderate oven.

3. 3

   When cool, mask the tartlets with icing, and sprinkle them with desiccated cocoanut.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 184. The excerpt below is the record exactly as published.

Granville Tartlets. INGREDIENTS. — Short paste, six ounces of castor sugar, four ounces of butter, four ounces of currants, cleaned and picked, two ounces of ground rice, two ounces of finely-shredded can- died peel, six ounces of cakecrumbs, two ounces of desiccated cocoanut, four whites of eggs, two tablespoonfuls of cream, lemon essence, transparent icing

Cook this with the app: pantry check, scaling, and the assistant.