Orange Tartlets

Name: Orange Tartlets
Yield: 3 servings
Ingredients: three-quarters of a pound of sugar; the rinds of six oranges; a quarter of a pound of melted butter; the yolks of twelve eggs; the whites of six

From The housewife's referee, 1898

Serves 3

Makes a large quantity.

Presented as published in 1898. 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 housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 146. The excerpt below is the record exactly as published.

Orange Tartlets. — Bub the rinds of six oranges on three- quarters of a pound of sugar, then cut the oranges in two, squeeze out the juice and clear them of the seeds ; then boil in a little water till tender. Pound them in a mortar with the sugar ; then add the juice and a quarter of a pound of melted butter. When quite cold add the yolks of twelve eggs and the whites of six

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