Open Tart a la Metternich
From Puddings and Pastry à la Mode, 1889
Presented as published in 1889. 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 Puddings and Pastry à la Mode (1889) by Harriet Anne de Salis, page 16. The excerpt below is the record exactly as published.
Open Tart a la Metternich. Line a plain mould with short paste, remove the stones from apricots, greengages, or plums, and lay the fruit in the mould ; separate each apricot, or what- ever fruit is used, by four stoned cherries, sprinkle with sugar
Cook this with the app: pantry check, scaling, and the assistant.