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Common Lemon Tartlets
From Modern cookery, in all its branches, 1884
Serves 1
Use common flour if potato flour is unavailable.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 334. The excerpt below is the record exactly as published.
COMMON LEMON TARTLETS. Beat four eggs until they are exceedingly light, add to them gradually four ounces of pounded sugar, and whisk these together for five minutes; strew lightly in, if it be at hand, a dessertspoonful of potato flour, if not, of common flour well dried and sifted,* then throw into the mixture by slow degrees, three ounces of good gutter, which should be dissolved, but only just luke-warm : beat the whole well, then stir briskly in, the strained juice and the grated rind of one lemon and a half
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