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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.

 

RELATED RECIPES:
TARTS     |     Apple Tarts     |     Cranberries or Apricots     |     Gooseberry Tart     |     Orange or Lemon Tart


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