Tarts
From A textbook of domestic science for high schools, 1913
By placing 3 or 4 rings on the tart, shells may be made for creamed oysters or chicken.
Presented as published in 1913. 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 A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 68. The excerpt below is the record exactly as published.
Tarts Roll paste T3f inch thick. Cut with a biscuit cutter. Cut as many more pieces with a doughnut cutter. Brush the circles with water and lay the rims on them. Chill thoroughly and bake 15 m. in a hot oven
Cook this with the app: pantry check, scaling, and the assistant.