Ryzon Florence Tartlets

Ingredients

• yi cupful {% pound) butter.
• yi cupful {yi pound) sugar.
• 3 eggs.
• I level teaspoonful Ryzon.
• I level cupful {yi pound) cake crumbs.
• Strawberry preserve.
• Meringue.

Method

1. 1

   Line greased tartlet pans with pastry.

2. 2

   Cream butter and sugar together, add eggs well beaten, beat again, add cake crumbs and Ryzon.

3. 3

   Divide into tartlet tins and bake in a moderate oven for twelve to fifteen minutes.

4. 4

   Place a little strawberry preserve on each, and then put meringue on top, using a bag and tube.

5. 5

   Color some of the meringue pink, and pipe a fine line round at the top.

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 53. The excerpt below is the record exactly as published.

RYZON FLORENCE TARTLETS Ryzon flaky pastry, see page 58. yi cupful {% pound) butter. yi cupful {yi pound) sugar. 3 eggs. I level teaspoonful Ryzon. I level cupful {yi pound) cake crumbs. Strawberry preserve. Meringue.

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