vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Jelly Tarts
From The national course in home economics, 1917
Serves 1
You will find these delicious.
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 219. The excerpt below is the record exactly as published.
JELLY TARTS. Take six eggs and break separately; add three tablespoonfuls each of sugar, butter and nice jelly (any kind), to the yolks of the eggs and beat lightly. Beat the whites to a stiff froth and add all together. Bake in custard pans. You will find these delicious. Lucia Weatherly. CUSTARDS, CREAMS, DESSERTS, ETC. 307 PEACH TRIFLE. Put a layer of sliced and sweetened peaches in a deep glass dish and cover with a thick layer of sponge-cake crumbs. Pour over this a soft custard yet warm, reserving two of the whites of eggs, to which add two tablespoonfuls of sugar
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