vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Orange Tart or Tartlets
From Cassell's dictionary of cookery, 1892
Serves 1
Time to bake: three-quarters of an hour for tart, twenty minutes for tartlets. Sufficient for three or four persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1038. The excerpt below is the record exactly as published.
Orange Tart or Tartlets.— Take two Seville oranges and double their weight in re- fined sugar. Boil the thin rinds in a little water until tender, then pound them in a mortar, and mix with them the pulp of the fruit which has been fi-eed from the pips and juice, the sugar, and half an ounce of fresh butter
Cook this with the app: pantry check, scaling, and the assistant.