Orange Tartlets

Ingredients

• Four good oranges
• six ounces of butter
• six ounces of sugar
• six yolks of eggs
• two whites of eggs
• one teaspoonful of vanilla essence
• and short paste

Method

1. 1

   Remove the rinds of the oranges as thinly as possible, and chop them finely.

2. 2

   Cream the butter and sugar well together, beat each yolk in separately, add four tablespoonfuls of orange juice, the orange rind and vanilla essence.

3. 3

   Whisk the whites of eggs stiffly, add it lightly to the rest of the ingredients and pour the mixture into the tartlet molds, previously lined with paste.

4. 4

   Bake from fifteen to twenty minutes in a moderate oven, and when three-quarters baked, dredge them well with castor sugar.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 188. The excerpt below is the record exactly as published.

Orange Tartlets. INGREDIENTS. — Four good oranges, six ounces of butter, six ounces of sugar, six yolks of eggs, two whites of eggs, one teaspoonful of vanilla essence, and short paste

Cook this with the app: pantry check, scaling, and the assistant.