Metropolitan Cream or Jelly Tarts
From Perfection in baking, 1895
Ensure the meringue is light.
Presented as published in 1895. 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 Perfection in baking (1895) by Emil Braun, page 7. The excerpt below is the record exactly as published.
etropolitan Cream or *Jelly Tarts. Line moulds as above and fill with jelly or cream and bake, then make a light meringue, spread over the tarts and put back in oven until browned over the top. Large I*attics* From puff-paste
Cook this with the app: pantry check, scaling, and the assistant.