Swiss Tartlets
From Puddings and pastry à la mode, 1889
Presented as published in 1889. 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 Puddings and pastry à la mode (1889) by Harriet Anne de Salis, page 24. The excerpt below is the record exactly as published.
Swiss Tartlets. Roll out some puff-paste very thin ; stamp out with a large cutter the number required. Have A LA MODE. 57 ready some fluted pastry-pans and put one piece into each, and then put in a mixture of currants, sultanas, candied peel chopped fine, and a few drops of raisin wine
Cook this with the app: pantry check, scaling, and the assistant.