Nut Jelly Tarts
From The Carbon County cook book, 1926
This makes a good dessert for picnics. Recipe by MRS. RICHARD LLOYD.
Presented as published in 1926. 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 Carbon County cook book (1926), page 12. The excerpt below is the record exactly as published.
Nut Jelly Tarts. 2 eggs, two-thirds cup sugar, scant cup milk, 14 cup butter, 2 cups flour, pinch of salt, 2 teaspoons baking pow- der, Cream the butter and sugar together, add beaten eggs and then add the flour sifted with the baking powder alternatedy with the milk. Bake in gem pans. When cold, remove center with a spoon, fill with jelly, cover with whipped cream and sprinkle with eee nuts. This makes a i Bood: dessert for picnics. MRS. RICHARD LLOYD. 20 CARBON COUNTY COOK BOOK Nut Loaf. 1 cup sugar, 14 cup butter, 2 eggs, 1 cup milk, 114 cups walnuts, 3 cups flour, 2 teaspoons baking powder
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