Sand Tarts
From Historic Paxton, her days and her ways, 1722-1913, 1913
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 Historic Paxton, her days and her ways, 1722-1913 (1913) by Helen Bruce Wallace, page 68. The excerpt below is the record exactly as published.
sand tarts. Nut Macaroons % pound pulverized sugar. % pound shellbark kernels. Whites of 3 eggs. 192 Beat the sugar and eggs very stiff, add the nuts chopped fine. Drop on buttered tins and bake in a moderate oven. Sand Tarts (Mrs. Howard A. Eutherford.) 1 pound of A sugar. % pound of butter. 1 pound of flour. 2 eggs. Nutmeg to taste. Roll thin, wash with the white of an egg, sprinkle with granulated sugar and cinnamon and place an almond upon each cake. Plunkets (Miss Mary B. Eutherford.) % pound of pulverized sugar. 6 ounces of butter. 5 eggs. 6 ounces flour. 2 ounces cornstarch. 2 even teaspoons baking powder. % teaspoon of vanilla. Beat eggs separately. Bake in small pans in a quick oven and ice. Peppernuts (Mrs. Eohert C. Welsh.) 114 pounds of sugar. 2 pounds of flour. % pound of butter
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