Lemon Tarts
From The new practical housekeeping, 1890
Serves 2
Can be packed in jars and kept for two or three months.
Presented as published in 1890. 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 The new practical housekeeping (1890) by Estelle Woods Wilcox, page 426. The excerpt below is the record exactly as published.
Lemon Tarts, — Mix iuice and grated rind of one lemon with cup sugar and beaten yolk of an egg. Add half cup cold water into which has been stirred a heaping teaspoon corn-starch. Set pan in boiling water and cook till it oecomes a clear jelly. If wanted richer add to above, the iuice and rind of another lemon, three more yolks of eggs, teaspoon butter and one more of corn-starch
Cook this with the app: pantry check, scaling, and the assistant.