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French Peach Tarts

From The Boston Cooking School magazine of culinary science and domestic economics (1896).

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A historical recipe

The Boston Cooking School magazine of culinary science and domestic economics, by Hill, Janet McKenzie, 1852-1933, ed and Mass.) Boston Cooking School (Boston (1896).

France

Known as a French recipe, with similar versions prepared across other nations.

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

Ingredients 1 ingredient

  1. two cups of sugar

Method

  1. pieces.
  2. Put these into a white-lined dish, in layers, with the raisins and sugar.
  3. Use in all two cups of sugar.
  4. Let cook very slowly until tender but not broken.
  5. Serve cold.

Plating

Source not stated by archive.org
Credit

From The Boston Cooking School magazine of culinary science and domestic economics (1896), printed page 431, digitised by the Internet Archive: https://archive.org/details/bostoncookingsch19hill_10

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.