Jelly Tartlets, or Custards from Modern Cookery for Private Families by Eliza Acton
Put four tablespoonsful of fine fruit-jelly into a basin, and stir to it gradually twelve spoonsful of beaten egg; if the preserve be rich and sweet, no sugar will be required. Line some pans with ...
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Cooking tools:
- Mixing bowl
- Spoon
- Measuring spoon
Ingredients
- paste
- sugar
- custard
- beaten egg
- fruit-jelly
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