Rouen Tarts
From With a saucepan over the sea, 1902
Serves 1
Presented as published in 1902. 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 With a saucepan over the sea (1902) by Adelaide Keen, page 66. The excerpt below is the record exactly as published.
ROUEN TARTS. (Northern France.) Make a paste as for Vienna fritters, line small muffin rings with it, bake a light brown, fill them with a cream made of 2 eggs, beaten with 2 table- ZOQ With a Saucepan over the Sea spoonfuls of powdered sugar, 2 tablespoonfuls of very rich cream, and a tablespoonful of lemon juice
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