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Syrup or Treacle Tart

A historical recipe from Reform Cookery Book (4th edition) Up-To-Date Health Cookery for the Twentieth Century., by Mill, Mrs. (Jean Oliver).

A historical recipe

Reform Cookery Book (4th edition) Up-To-Date Health Cookery for the Twentieth Century., by Mill, Mrs. (Jean Oliver). Project Gutenberg eBook #11067.

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 Reform Cookery Book (4th edition) Up-To-Date Health Cookery for the Twentieth Century., by Mill, Mrs. (Jean Oliver). Digitised by Project Gutenberg, eBook #11067 (https://www.gutenberg.org/ebooks/11067). 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. Cover a flat ashet with either rough puff paste or short crust, and fill in with a mixture composed of 1/4 lb.
  2. golden syrup, 2 ozs.
  3. bread crumbs, the juice and grated rind of 1 lemon.
  4. Ornament with criss-cross strips of paste, and bake in hot oven.
  5. For a homely tart make a plain paste with wheat meal, and fill in with treacle and bread crumbs.