Prune Tarts
From Soyer's standard cookery, 1912
Serves 2
Any stone fruit can be cooked in the same way.
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 190. The excerpt below is the record exactly as published.
Prune Tarts. INGREDIENTS. — One and a half pounds of prunes, two table- spoonfuls of cranberry juice, sugar to taste, short paste
Cook this with the app: pantry check, scaling, and the assistant.