Lemon Tarts
From What to eat, how to serve it, 1891
Presented as published in 1891. 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 What to eat, how to serve it (1891) by Christine Terhune Herrick, page 61. The excerpt below is the record exactly as published.
Lemon Tarts. 4 Canned Green Pease. — Turn the pease from the can into a colander; pour over them several quarts of cold water, so as to rinse the pease thoroughly from the liquor in which they were canned ; after this, pour i as much boiling water over them, and set the colander over a pot of boiling water, cover- ing the pease; let them steam there until heated through, dish, and put on them a couple of teaspoonfuls of butter, and pepper and salt to taste. Lemon Tarts. — Line small patty-pans with a good puff paste, and fill them with the following mixture: Half -cup butter, one cup granulated sugar, three eggs, juice and grated rind of a lemon, two tablespoonfuls 236 * FAMILY DINNEH8 FOB WINTER brandy, nutmeg to taste
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