Syrup Tart
From McDougall's cookery book, 1950
Bake at the same temperature.
Presented as published in 1950. 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 McDougall's cookery book (1950) by McDougall's Ltd, page 16. The excerpt below is the record exactly as published.
SYRUP TART Prepare a pie plate as for Jam Tart (see above). Spread with a mixture of the following: Two large tablespoonfuls warmed syrup, two tablespoonfuls breadcrumbs and the juice of half a lemon
Cook this with the app: pantry check, scaling, and the assistant.