Citron Tartlets

Name: Citron Tartlets
Ingredients: a quarter of a pound of butter; six ounces of powdered sugar; the yolks of four and the whites of two eggs; a teaspoonful of brandy; one ounce of citron; half an ounce of lemon peel

From Puddings and pastry à la mode, 1889

Presented as published in 1889. 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 Puddings and pastry à la mode (1889) by Harriet Anne de Salis, page 8. The excerpt below is the record exactly as published.

Citron Tartlets. Cream a quarter of a pound of butter with six ounces of powdered sugar, then add gradually the yolks of four and the whites of two eggs and a A LA MODE. 19 teaspoonful of brandy ; then chop very fine one ounce of citron and half an ounce of lemon peel

Cook this with the app: pantry check, scaling, and the assistant.