ICED CHOCOLATE TARTLETS
From Recipes for cakes and puddings, 1930
Presented as published in 1930. 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 Recipes for cakes and puddings (1930) by Latham & Company Limited, page 6. The excerpt below is the record exactly as published.
l-oz. sugar and adding four teaspoonfuls cocoa, grated orange rind and vanilla essence. On third round place an orange slice. Sandwich all three together with the orange in the centre. Decorate with a small piece of peel. PASTRIES AND FLANS. BLONDIN TARTS. Line a plate or shallow baking tin with CAKEOMA Short Crust Pastry (page 13). Spread the bottom with jelly or jam and fill up with “ Queen Cake” batter (page 11). Bake in a moderate oven. HONEYBEAR TART. 2-ozs. CAKEOMA Cake Mixture. 2-ozs. plain flour. Pinch salt. 14-ozs. fat. Make a short crust paste with the above and line a tin. Chop one apple finely and place in tart, sprinkle with l-oz. breadcrumbs and pour on three table- spoonfuls honey. Bake in a moderate oven (400°F.) for 15-20 minutes. MOCK ALMOND SLICES. CAKEOMA Short Crust Pastry. 2 tablespoonfuls jam. 14-0z. margarine. 2 dessertspoonfuls syrup. 4-0zZ. medium oatmeal. Make the short crust pastry (page 13) and roll out into one strip. Spread with jam. Melt margarine and syrup and add oatmeal. Spread on top of pastry and jam. Place in hot oven (450°F.) for 20 minutes. Cut in slices when cool. ICED CHOCOLATE TARTLETS. Line small tartlet cases with CAKEOMA short crust pastry (page 13). Mix the following together and fill the tins with it having first put a little apricot jam in the bottom: 2-ozs. fat, l-oz. sugar, 1 egg, 1 tablespoonful cocoa, 4-ozs. CAKEOMA, milk to mix
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.