Jam Tarts
From Cassell's dictionary of cookery, 1892
Serves 8
Serves eight.
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 Tarts. — Make some ^-p^my, as di- rected for Jam Patties. Butter a dozen patty- pans, and line them with the pastry rolled out to a quarter of an inch in thickness. Put them into a quick oven, and when nearly baked take them out and put a little jam in the centre of each, then return them to the oven and finish baking. An ornament already baked should be placed upon each, or a little whipped cream. Time, a few minutes to bake. Probable cost, l|d. each. Sufficient for eight tarts. Jam Tart, Open. — Make some pastrj', as directed for Jam Pattie
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.