vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Apple Tarts
From Buckeye cookery, 1892
Serves 5
If desired, top with meringue made from egg whites and sugar.
Presented as published in 1892. 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 Buckeye cookery (1892), page 125. The excerpt below is the record exactly as published.
APPLE TARTS. Pare, quarter, core, and boil in a half tea-cup of water until very soft, ten large tart apples; beat till very smooth, then add the yolks of six eggs or three whole eggs, juice and grated rind of two lemons, half cup butter, one and a half cups sugar
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