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Jam Tart, Open
From Cassell's dictionary of cookery, 1892
Serves 4
Serves three to four.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 762. The excerpt below is the record exactly as published.
Jam Tart, Open. — Make some pastrj', as directed for Jam Patties, or as follows : — Rub six ounces of butter into the same quantity of dried and sifted flour. Add a pinch of salt, half a tea-spoonful of baking-powder, a tea- spoonful of povmded sugar, and make it up into a smooth paste with the yolk of an egg beaten up with a little cold water; about a quarter of a pint will be required
Cook this with the app: pantry check, scaling, and the assistant.