Poor Man's Tartlets

Ingredients

• the white of i egg
• 2 T pow- dered sugar
• 12 square crackers
• 2 t jelly

Method

1. 1

   Beat egg white until frothy, add powdered sugar, and beat until fine.

2. 2

   Spread jelly on crackers, top with meringue, dust with sugar, and brown in a slow oven.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 147. The excerpt below is the record exactly as published.

POOR man's TARTLETS Lentil Souffle Wash 3^ pt lentils, cover with cold water, and soak over night. In the morning drain, cover with boiling water and cook slowly I h. Drain, press through a colander, add % c milk, I t salt, yi t pepper, i T butter, and the yolks of 2 eggs. Beat well, then cut and fold in the stiffly beaten whites of 2 eggs. Turn into a buttered baking dish, set in a pan of water, and bake until set, about 20-30 m. Brown Bread Mix well and sift i c each, cornmeal, rye, and graham flour, i^ t soda, and 2 t baking powder. Add )^ c brown sugar, ^ c molasses and 2^ c sour milk. Steam 3 h, or i>^ h and bake i h in the oven. Poor Man's Tartlets ' Beat the white of i egg until frothy, then add 2 T pow- dered sugar, and beat until fine and white. Spread each one of 12 square crackers (Uneeda Biscuit are excellent to use) with 2 t jelly

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