Lemon Tart (1)

Ingredients

• four or five Lemons
• 1 table-spoonful of flour
• 1 breakfast-cupful of sugar
• 1 pint of water

Method

1. 1

   Butter a pie-dish and line it with a rich paste; thinly slice four or five Lemons, lay them in the dish, dredge over 1 tablespoonful of flour, put in 1 breakfast-cupful of sugar, and pour in 1 pint of water.

2. 2

   Cover the pie with a flat of the same paste, moistening it round the edges and trimming off neatly, put it into a brisk oven, and bake for nearly an hour.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 322. The excerpt below is the record exactly as published.

1 pint of water and the remainder of 3Mb. of sugar, that is, 3Mb. in- cluding that mixed with the rind ; pour all into a lined stewpan, and warm slowly until the sugar is dissolved, care being taken that the liquor does not boil. Strain the syrup, and it is then ready for use. For details respecting Culinary Processes, Utensils, Lemons — continued. (4) Squeeze the juice out of the requisite quantity of Lemons, strain it through a fine hair sieve, and let it stand until well settled. Afterwards remove the thin skin that will be found at the top, filter the juice into the pan, and mix in for every 1 \ pints 21b. of coarsely-crushed loaf sugar and the grated yellow rind of half of the Lemons. Boil the whole gently until reduced to a syrup, then strain it and leave until cold. Bottle, and cork tightly. (5) Put 4Mb. of coarsely- crushed loaf sugar into a pan with a small quantity of water, and place it over the fire; when the sugar has dissolved, stir in 15 drops of essence of Lemons. Boil the syrup until quite clear, pour it into a bowl, and mix in l^oz. of citric acid in crystals. Stir the syrup until almost cold and the acid has dis- solved, then pour it into bottles and cork them. When serving the syrup, allow 4 table-spoonful of it for every tumblerful of cold water. (6) Beat the white of an egg to a firm froth, then put it in a saucepan with 31b. of caster sugar and lqt. of water, stir well until the sugar has dissolved, place it over the fire until boiling, then skim the syrup and mix with it H breakfast cupfuls of Lemon-juice, and boil for half a minute longer. Take the syrup off the tire, leave until nearly cold, then strain it through a silk sieve or a cloth, and bottle. Cork the bottle tightly, and put the syrup by for use. (7) Put the finely-grated rinds of the required number of Lemons into a mortar with a little sugar and beat them well. Put the mixture into a sugar-boiler, with the juice of the Lemons squeezed and strained, and to each pint add an equal quantity of water and 3Mh. of sugar, minus that already used. Warm over the fire until the sugar has dissolved, then strain and bottle. (8) Rub in a mortar twenty-five drops of oil of Lemons with 10 drachms of citric acid and a little syrup ; pour in lgall. of syrup, less the quantity previously used, mix well, and bottle. (9) Put 6 drachms of tartaric acid and loz. of gum Arabic in pieces into a bowl with lgall. of simple syrup, and let them dissolve. Add a flavouring of 1 h fluid drachms of best oil of Lemons, and bottle ; or the flavour- ing may be made with saturated tincture of the peel in Cologne spirits. Lemon Tart. — (1) Butter a pie-disli and line it with a rich paste ; thinly slice four or live Lemons if small, lay them in the dish, dredge over 1 table-spoonful of flour, put in 1 breakfast-cupful of sugar

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