The FoodReference Website - Recipe Section
Classic CookBook Recipes: A 1796 Cookbook: American Cookery by Amelia Simmons

. Home . . Articles & Features . . Food Trivia . . Cooking Tips . . RECIPES . . Quotes . . Who's Who . . Food Timeline . . Food Videos . . Food Trivia Quizzes . . Crosswords . . Humor . . Poetry . . Cookbooks . . Food Posters . . Magazines & Catalogs . . Flowers . . Key West Info . . Gourmet Tours . . Cooking Schools . . Festivals & Shows .

You are here >  Home >  Recipes >

1796 COOKBOOK >  TARTS >  Cranberries or Apricots >

 

Next

Recipes from American Cookery
 by Amelia Simmons (1796)

TARTS
Cranberries or Appricots

Cranberries: Stewed, strained and sweetened, put into paste No. 9, add spices till grateful, and baked gently.

Appricots: must be neither pared, cut or stoned, but put in whole, and sugar sifted over them, as above.

 

. 1796 COOKBOOK . . PREFACE . . 2nd PREFACE . . MEATS . . FISH . . PIES . . CUSTARDS . . TARTS . . Apple Tarts . . Cranberries or Apricots . . Gooseberry Tart . . Orange or Lemon Tart . . PUDDINGS . . PASTES . . SYLLABUBS . . CAKE RECIPES . . RUSK RECIPES . . PRESERVES .

. Home . . About & Contact . . Recipes . . Cooking Tips . . Links .

Please feel free to link to any pages of FoodReference.com from your website. No permission is necessary to link to our pages. For permission to use any of the content on FoodReference.com please contact:  james@foodreference.com All contents of this website are copyright © 1990--2009 James T. Ehler and www.FoodReference.com  unless otherwise noted. All rights reserved. You may copy and use portions of this website for noncommercial, personal use only. Any other use of the materials in this website without prior written permission is prohibited.