Treacle Tart
From Cookery book and general axioms for plain cookery, 1890
(1) This can be made more substantial by putting on a covering of paste. (2) When the centre of paste is covered with any mixture it is much lighter baked on tin than ware.
Presented as published in 1890. 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 Cookery book and general axioms for plain cookery (1890) by E. Briggs, page 33. The excerpt below is the record exactly as published.
TREACLE TART. Ingredients : — Short or flaky paste. lb. treacle or 2 tablespoonfuls (warm). 2 tablespoonfuls bread crumbs, teaspoonful ginger, or to taste.
Cook this with the app: pantry check, scaling, and the assistant.