vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Tartlet Crumb Filling
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 2
This makes a variety of fillings for small tarts.
Presented as published in 1907. 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 Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 17. The excerpt below is the record exactly as published.
TARTLET CRUMB FILLING. Take eight ounces of sugar, eight ounces of butter. Rub to a cream with half a pint of eggs and half a pint of milk
Cook this with the app: pantry check, scaling, and the assistant.