vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Sand Tarts
From The Portland Woman's Exchange Cook Book, 1913
Serves 24
If desired, place a blanched almond in the center of each.
Presented as published in 1913. 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 Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 80. The excerpt below is the record exactly as published.
Sand Tarts. 1 lb. flour. 1 lb. sugar. y^ lb. butter. 3 eggs. Mix butter, sugar and yolks of eggs (which must be cold). Beat to a cream, then add whites of 3 eggs, beaten very light, then flour. To mix this well the hands must be used. Put in cold place over night. Then roll out thin, cut out with round cutter, wash over with white of egg, sprinkle with cin- namon and granulated sugar mixed. Bake in quick oven. If desired place blanched almond in center of each. Mrs, David Honey man, German Sand Tart. 1 lb. of powdered sugar. 1 lb. butter.
Cook this with the app: pantry check, scaling, and the assistant.