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Apple Tarts

Name: Apple Tarts
Yield: 5 servings
Ingredients: ten large, tart apples; boil in half a cupful of water; the yolks of six eggs; the juice and grated outside rind of two lemons; half a cup of butter; one and a half of sugar

From Original White House Cookbook, 1887

Serves 5

For meringue, cover with egg whites mixed with sugar and brown.

Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 219. The excerpt below is the record exactly as published.

APPLE TAETS. Pare, quarter, core and boil in half a cupful of water, until quite soft, ten large, tart apples; beat until very smooth and add the yolks of six eggs, or three whole ones, the juice and grated outside rind of two lemons, half a cup of butter, one and a half of sugar

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