Lemon Tartlets
From Puddings and pastry à la mode, 1889
Orange tartlets can be made the same way using orange juice and rind.
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 16. 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.