Tart, Fruit (English way)
From Cassell's dictionary of cookery, 1892
Serves 6
Serve cold, except for apples which are better hot.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1966. The excerpt below is the record exactly as published.
Tart, Fruit (English way). — Spread some puff paste over the table with a rolling-pin ; cut a piece the size of the dish, and out of the trim- mings cut some strips ; brush the edge of the dish with dorure, and stick the strips on it : then put the fruit into the dish with some sugar and a little water ; roll the paste on the rolling-pin, and lay it over the fruit. Before you put the paste on, brush the strips with some dorure (egg- wash, or water) to make it stick. When you have trimmed the dish all round, brush some white of egg
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Cook this with the app: pantry check, scaling, and the assistant.