Naples Tartlets

Ingredients

• half a pint of cream or milk
• four sponge cakes
• a quarter of a pound of castor sugar
• two ounces of flour
• three eggs

Method

1. 1

   Scald the cream or milk and pour over the sponge cakes.

2. 2

   Let it stand till cold, then add sugar, flour, orange-flower water, nutmeg, beaten eggs, and mix.

3. 3

   Line tartlet pans with puff paste, fill with the mixture, dust with sugar, and bake in a moderate oven.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 145. The excerpt below is the record exactly as published.

Naples Tartlets. — Scald half a pint of cream or milk ; pour this over four sponge cakes or a quarter of a pound of savoy biscuits ; let it stand till cold ; then add a quarter of a pound of castor sugar, two ounces of flour, a little orange- flower water and a little nutmeg grated, then add three eggs

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