Maizena Cream Tart
From The encyclopaedia of practical cookery, 1892
Serves 1
A creamy tart with a rich filling.
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 449. The excerpt below is the record exactly as published.
Maizena Cream Tart. — Add 2oz. of caster sugar to a little less than 1 teacupful of boiling milk, and mix in 3oz. of butter and a little salt. Remove the pan from the fire, and stir in the yolks of two eggs beaten up in 1 wine- glassful of milk and ‘2oz. of Maizena. Put the pan back on the fire, and boil for five minutes longer, stirring con- tinually. Pour it into a bowl, whip until perfectly cold, pour it into a baked open-tart case
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