Sand Tarts
From True food values and their low costs, 1916
Presented as published in 1916. 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 True food values and their low costs (1916) by William S. Birge, page 51. The excerpt below is the record exactly as published.
sand tarts. The wise cook will make them in large quantities, then put them into air- tight tins, and she will have enough in the larder for days to come. One necessary requirement for making cookies is to have an even and rather quick oven;! Sand Tarts Take one cup of butter, one and a half cups offl sugar, three eggs, a tablespoon of water, two- thirds teaspoon of baking-powder, and sufficient^ flour to make stiff enough to rol
Cook this with the app: pantry check, scaling, and the assistant.