St. Cloud Tartlets
From Soyer's standard cookery, 1912
Serves 2
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 192. The excerpt below is the record exactly as published.
St. Cloud Tartlets. INGREDIENTS. — Short paste, puff paste or puff paste trim- mings, one pound of greengage jam, castor sugar, vanilla sugar, one gill of cream, glace cherries, angelica. METHOD. — Line the patty-pans with short paste, brush the edges lightly over with beaten egg
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