The Ascot Tartlet
From Puddings and pastry à la mode, 1889
Presented as published in 1889. 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 Puddings and pastry à la mode (1889) by Harriet Anne de Salis, page 2. The excerpt below is the record exactly as published.
The Ascot Tartlet. Mix half a pound of granulated cocoa-nut and the same weight of chocolate, and a quarter of a pound of ground sweet almonds ; add one pound * In case any of my readers should not understand this technical culinary term, it means line a mould. A LA MODE. 7 of powdered sugar and flavour with cinnamon. Make into a soft paste with white of egg. Line some patty-pans with puff-paste and put some of the mixture in the centre of each. Bake, and when cold put a spot of whipped cream in the centre of each. Baba a St. Jacques. . Take a quarter of a pound of flour, make a well in the centre, stir in half an ounce of German yeast, dissolved in water, roll it into a ball, and keep in a warm place wrapped in a cloth till it has risen to twice its original size. Take three quarters of a pound of flour, half a pound of butter, three eggs, half an ounce of powdered sugar,
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Cook this with the app: pantry check, scaling, and the assistant.