vegetarianpescatariansoy-freefish-freeshellfish-free

Jelly Tartlets

Name: Jelly Tartlets
Yield: 2 servings
Ingredients: 4oz. of butter; 6oz. of flour; 4oz. of vanilla or lemon sugar; 2oz. of pounded blanched sweet almonds; the yolks of four hard-boiled eggs

From The encyclopaedia of practical cookery, 1892

Serves 2

Serve as a dessert.

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 The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 157. The excerpt below is the record exactly as published.

Jelly Tartlets. — Bub 4oz. of butter into 6oz. of flour, and work in 4oz. of vanilla or lemon sugar, 2oz. of pounded blanched sweet almonds, and the yolks of four hard-boiled eggs

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