Jelly Tartlets or Custards
From Modern cookery, in all its branches, 1884
Serves 2
No sugar needed if the preserve is rich and sweet.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 336. The excerpt below is the record exactly as published.
ELLY TARTLETS, OR CUSTARDS. Put four tablespoonsful of fine fruit-jelly into a basin, and stir to it gradually twelve spoonsful of beaten egg
Cook this with the app: pantry check, scaling, and the assistant.