Tartlet Shells
From Luncheons, 1902
Freshen before using by heating.
Presented as published in 1902. 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 Luncheons (1902) by Mary Ronald, page 60. The excerpt below is the record exactly as published.
TARTLET SHELLS Use puff-paste trimmings. Roll the paste thin, shape it to the pans, being careful to press the paste as little as pos- sible. Trim the edges with a sharp knife. Put a piece of paper in the bottom of each one, and fill the tartlet cases with dried peas, beans, or rice, and bake in a hot oven ten to fifteen minutes
Cook this with the app: pantry check, scaling, and the assistant.