Polish Tartlets
From Cassell's dictionary of cookery, 1892
Serves 4
Time to bake is a quarter of an hour.
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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1264. The excerpt below is the record exactly as published.
Polish Tartlets. — If a Little piece of pufi; paste is left after making vol-au-vents, or tarts, or any other articles of that sort, it may be advantageously used as follows : — EoU out the pastry till it is very thin, and cut it into pieces a little more than two inches square. Moisten the surface of these with a little water, and fold over the corners so that they will all meet in the centre. Put a little ball of pastry in the centre of each, and press it lightly down with the finger. Brush the tartlets over with egg, sprinkle a little pow- dered sugar upon them, and bake in a hot oven. Before serving, put a little bright- coloured jam round the little ball of pastry, and serve the tartlets on a neatly-folded napkin. Time to bake, a quarter of an hour. Probable cost, 6d. each. Sufficient, a quarter of a pound of puff pastry
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Cook this with the app: pantry check, scaling, and the assistant.