Walnut Tart

Ingredients

• A Stale Sponge Cake
• i pint of Milk
• 100 Walnuts
• Eggs
• I spoonful of Sugar

Method

1. 1

   Shell and pound walnuts to make a teacupful.

2. 2

   Make a custard with milk, eggs, and sugar, then add the walnuts.

3. 3

   Pour into a basin to cool.

4. 4

   Layer slices of sponge cake with walnut custard, icing the top with egg whites and decorating with walnuts.

Nutrition per serving

As published

This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 81. The excerpt below is the record exactly as published.

eggs and a little parsley, both chopped fine, being mixed with the meat, and placed between the bread and butter. Many people dislike the mixture of mustard and butter, so it is generally best to omit the former. A. sprinkling of pepper, if liked, is ar improvement SANDWICHES (EGG). Two or three hard-boiled eggs, mashed very finely, and mixed with half an ounce of butter, some pepper and salt. Spread liberally on the bread and butter (cut as for an ordinary sandwich) with a sprinkling of watercress (cut sniall) or mustard and cress. The eggs may also be cut thinly and laid between the bread and butter, with pepper, and salt, and cress. SANDWICHES {SAVOURY). Very savoury sandwiches may be made of bloater paste, etc., according to recipe (p. 12), and boned anchovies and hard-boiled eggs. For afternoon tea, sandwiches made with jam, or slices of cucumber, with lettuce, or thin omelet, make a nice variety to ordinary bread and butter. [Note, Sweets, p. 231.] SWEETS. .?« Apples, Blancmange, Cake (Tipsy), Charlotte Russe. Cheese- cakes, Chippolata, Cocoanut, Creams, Custard, Deliciosa, Dick's Dish Jellies Mermgues, Omelet (Sweet), Pancakes, Puddings, Souffle (Egg)! TartTecs. '^ ^ ^^"^^ ^'"^ ^"*''*^' Tamelettjes, Tms, ■S3 T. " TAMELETTJES. (A favourite Cape Sweet.) For two basins of sugar take one basin of water, botl into a syrup, clarify with an f^g'g, boil briskly till it is all frothy; then fill little square paper shapes or ramaquin cases with this, after having mixed it with some almonds and grated lemon-peel, or naartje (Tangerine orange) peel. Let it cool before serving. TAPIOCA.— See RiCE Milk. TART {APPLE). (Recipe from an old German Cookery Book.) Ingr$dients, Puff Paste. i lb. Butter. Apples. 4 Eggs. Almonds. I cup Sugar. I pint Milk. Pounded Cinnamon. Line a tin dish with puff paste, peel and quarter one dozen apples, lay them in the dish, also some blanched and pounded almonds, half a bottle of milk, butter beaten to a cream, four eggs, and one cup of sugar, and some cinnamon to taste, all mixed together, poured into the dish covering the apples. Bake in an oven for an hour and, more. I have found that anything requiring some time to bake must be covered with a tin plate at first, which can be removed when half-done. «3y T] TART (COCOA-NUT— MILK). TART {COCOA-NUT). (" Klapper-Taart." From a very old Dutch Book.) Rasp two cocoa-nuts into their weight in sugar, add a good spoonful of butter, a cup of milk, and some cinnamon. Boil all together till it is quite stiff; then line a tart-dish with puff paste, and pour the mixture in. Bake for half an hour. Very good. TART {COCOA-NUT), ANOTHER WAY. (Old Dutch Recipe.) Grate the cocoa-nut very fine, take the weight in sugar, half an ounce of butter, one &^g, white and yolk whisked separately, some cinnamon. Mix well together; line a tart-dish (ordinary tin kitchen plate) with puff paste. Bake in a quick oven till a nice brown. Another way is to boil the cocoa-nut in a syrup made from the sugar, and when cold add the egg and butter; but the first has been tried and is very good. TART {MJLK), (Old Dutch Sp^cialiU.) Ingredients. I pint of Milk. A tablespoonfiil of Maizena. 3 tablespoonfuls of Sugar. 2 Eggs. A tablespoonful of Butter. A stick of Cinnamon. Boil the milk with sugar and cinnamon, stir butter and maizena and a little cold milk together, pour into the boiling milk. Boil for five minutes, pour into a basin, and when cold add two eggs well whisked. Line a tart-dish with paste, pour in this mixture, and bake for twenty minutes. 338 TART (DUTCH POTATO). [T TART (DUTCH POTATO). ^" Aardappelen Taart."* Mrs. Myburgh, from an old Dutch Recipe Book.) Ingredients, I If>. Potatoes. 10 Sweet Almonds. J lb. Loaf Sugar. 25 Bitter Almonds. 8 Eggs. Some Rose-water. Boil the potatoes well, mash very fine ; beat the yolks and whites separately; mix the yolks with the sugar; then add potatoes, then the whites, and lastly almonds, blanched and pounded with rose-water. Weigh the potatoes before you peel and boil them. Bake as you would a sponge- cake in a moderate oven for an hour. TART {ANOTHER POTATO). Ingredients. I lb. Potatoes (weighed before 20 Bitter Almonds. peeling). 4 'b- Sugar. i8o Sweet Almonds. 8 Eggs. Mix like the other. Line a tart-dish with puff paste and fill with this mixture. Bake a nice brown. TART (POTATO). (A similar Recipe. Cape. Mrs. Myburgh.) Ingredients. \ lb. Potatoes (boiled and 6 well-beaten Eggs, well mashed). 100 Sweet Almonds. i lb. Sugar. =5 Bitter Almonds. Rose-water. Blanch and pound the almonds with rose-water, mix with the sugar; stir in the potatoes. Bake in a pie-dish lined with puff paste, «39 T] TART (WALNUT)— TEA CAKES. TART {WALNUT). (An old German Cake. Mrs. Van der Riet) Ingredienti. A Stale Sponge Cake. i pint of Milk. 100 Walnuts. ■ Eggs. I spoonful of Sugar

Cook this with the app: pantry check, scaling, and the assistant.