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Cream Tart Layers

A historical recipe from Molly Gavin's own cookbook, by Molly Gavin (1927).

A historical recipe

Molly Gavin's own cookbook, by Molly Gavin (1927). Project Gutenberg eBook #77698.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Molly Gavin's own cookbook, by Molly Gavin (1927). Digitised by Project Gutenberg, eBook #77698 (https://www.gutenberg.org/ebooks/77698). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. 2 cream cheese, 6 slices Boston brown bread, 6 slices white bread, ⅓ c grapelade.
  2. Mix 2 pkg cream cheese until thoroughly soft;
  3. mix in ⅓ c grapelade;
  4. spread mixture generously on thin slices of Boston brown bread;
  5. use thin slices of buttered white bread for other half of sandwich.