Devonshire Tartlets

Name: Devonshire Tartlets
Ingredients: half a pound of sweet biscuit powder; half a pint of milk; a grate of nutmeg; four ounces of dried orange-peel cut very thin; half a pound of apples pared and cored; four ounces of powdered sugar

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 9. The excerpt below is the record exactly as published.

Devonshire Tartlets. Take half a pound of sWeet biscuit powder, half a pint of milk, a grate of nutmeg, four ounces of dried orange-peel cut very thin, and chopped 24 PUDDINGS AND PASTRY fine with half a pound of apples pared and cored. Mix well together ; add two or three drops of essence of lemon, and four ounces of powdered sugar

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