Windsor Tartlets

Name: Windsor Tartlets
Ingredients: half a pound of butter; a quarter of a pound of powdered sugar; half a pound of stale Savoy cake; half a pound of apples; the same of currants; the same of stoned raisins; the grated peel of one lemon; a little noyeau; five eggs

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 26. The excerpt below is the record exactly as published.

Windsor Tartlets. Cream half a pound of butter with a quarter of a pound of powdered sugar, half a pound of stale Savoy cake crumbled and sifted ; add half a pound of apples cored and chopped very fine, the same of currants and stoned raisins, all chopped fine, the grated peel of one lemon, a little noyeau, and five eggs

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