| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Chicago | Desserts | 4 | Servings |
INGREDIENTS
| /2 c sugar | ||
| /4 ts salt | ||
| T | Flour | |
| c | Evaporated milk | |
| /4 c water | ||
| T | Butter, or margarine | |
| Egg yolks, beaten | ||
| t | Vanilla |
INSTRUCTIONS
Line muffin tins with pie pastry, prick and bake. Mix and cook until thick in a double boiler 1/2 cup sugar, 1/4 teaspoon salt, 2 tablespoons flour, 1 cup evaporated milk, 3/4 cup water, 2 tablespoons butter or margarine, and 3 beaten egg yolks. Flavor with 1 teaspoon vanilla and chill. Fill the cooled tart shells half full of this mixture and top with drained, sweetened canned cherries. Cover each "tart" with sweetened whipped cream. NOTES : Chicago Tribune 1937 Recipe by: Mary Meade Posted to FOODWINE Digest 26 Jan 97 by Leon Gerst <leon.gerst@CCS.ORG> on Jan 27, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 27
Calories From Fat: 20
Total Fat: 2.2g
Cholesterol: 90.1mg
Sodium: 4mg
Potassium: 9mg
Carbohydrates: <1g
Fiber: 0g
Sugar: <1g
Protein: 1.3g