Syrup Tart
From Artizan recipes, 1896
Presented as published in 1896. 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 Artizan recipes (1896) by Clarke, Charles Mrs, page 16. The excerpt below is the record exactly as published.
Syrup Tart. Ingredients. Trimmings of Pastry, or Quarter pound of Flour. Ounce and a half of Fat. Quarter teaspoonful of Baking Powder. Cold Water. Quarter pound of Syrup. Qne teacupful of Breadcrumbs. Few drops of Lemon Juice
Cook this with the app: pantry check, scaling, and the assistant.