Walnut Tartlets
From A second Dudley book of cookery and other recipes, 1914
Fill with desired mixture (not provided in the text).
Presented as published in 1914. 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 second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 84. The excerpt below is the record exactly as published.
WALNUT TARTLETS FOR the Paste : — A quarter of a pound of flour, two ounces and a half of butter, half an ounce of sugar and half an ounce of ground almonds
Cook this with the app: pantry check, scaling, and the assistant.