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Short Crust for Tarts
From Mrs. Roundell's Practical cookery book, 1898
Serves 3
For icing, moisten with cold water and sift sugar over before baking.
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 316. The excerpt below is the record exactly as published.
Short Crust for Tarts. — Take a pound of flour, ten ounces of firm fresh butter, two ounces of sifted loaf sugar, two eggs, and a little milk
Cook this with the app: pantry check, scaling, and the assistant.