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Sand Tarts

Name: Sand Tarts
Yield: 3 servings
Ingredients: one and one-half pint of brown sugar; one-half pint of butter; two eggs; enough flour to roll; one tea-spoonful of vanilla; the whites of two eggs; a little sugar; a blanched almond; a little cinnamon

From The new Kentucky home cook book, 1884

Serves 3

Presented as published in 1884. 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 The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 147. The excerpt below is the record exactly as published.

SAND TARTS. Take one and one-half pint of brown sugar, one-half pint of butter, two eggs, enough flour to roll, one tea-spoonful of vanilla. Roll out thin, and cut into squares. Beat the whites of two eggs to a stiff froth. In the center of each cake put a small tea-spoonful of the white of egg, a little sugar, a blanched almond, and a little cinnamon

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