Tartlets No. 2
From Original White House Cookbook, 1887
Serves 1
Garnish with the same preserve used for filling.
Presented as published in 1887. 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 Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 207. The excerpt below is the record exactly as published.
TARTLETS. No. 2. . Tartlets are nice made in this manner: Koll some good puff paste out thin, and cut it into two and a half inch squares ; brush each square over with the white of an egg, then fold down the corners, so that they all meet in the middle of each piece of paste ; slightly press the two pieces together, brush them over with the egg, sift over sugar and bake in a nice quick oven for about a quarter of an hour. When they are done, make a little hole in the middle of the paste and fill it up with apricot jam, mar- malade, or red-currant jel
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