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Sand Tarts
From The century cook book, 1894
Serves 10
Presented as published in 1894. 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 century cook book (1894) by Jennie A. Hansey, page 93. The excerpt below is the record exactly as published.
Sand Tarts. Cream together one pound of brown sugar and half a pound of butter. Beat the yolks of three eggs very light, and add butter and sugar; sift one pound of flour in dry state with two teaspoonfuls of baking powder, mix with the eggs, butter and sugar until a paste firm enough to roll has been formed. Roll out thin and cut into Pies i6i squares; spread the whites of the eggs over the top; sift over this granulated sugar and crown with half a pound of blanched almonds
Cook this with the app: pantry check, scaling, and the assistant.