Orange Tart
From Puddings and Pastry à la Mode, 1889
Serve with cream mixed with orange juice.
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 17. The excerpt below is the record exactly as published.
Orange Tart. Make a good puff-paste crust, and take some oranges ; peel them and quarter them ; extract the A LA MODE, 43 juice from two tangerine oranges, and put it over the quarters of orange, with about four ounces of sugar
Cook this with the app: pantry check, scaling, and the assistant.