Lemon Tartlets
From Puddings and Pastry à la Mode, 1889
Orange tartlets can be made the same way, substituting the juice and rind of orange instead of lemon.
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 14. The excerpt below is the record exactly as published.
Lemon Tartlets. Reduce to powder a quarter of a pound of Savoy biscuits, add five ounces of sifted sugar, the rind of two lemons grated, and the strained juice. Next add five ounces of fresh butter melted, a little cream, and three eggs and a grate of nutmeg
Cook this with the app: pantry check, scaling, and the assistant.