Orange Tartlets (Another Method)

Ingredients

• The finely-grated rind of four oranges
• the juice of two oranges
• six ounces of butter
• six ounces of castor sugar
• three ounces of cakecrumbs
• four eggs
• two tablespoonfuls of cornflour
• short paste

Method

1. 1

   Cream the butter and sugar well together, beat each yolk in separately, add the grated orange peel, cornflour and orange juice previously mixed smoothly together, the cake-crumbs, and lastly, the stiffly-whipped whites of eggs.

2. 2

   Pour the mixture into ten or twelve tartlet-tins previously lined with paste, and bake for about twenty minutes in a moderately hot oven.

3. 3

   When cold, mask with the icing prepared as below.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 189. The excerpt below is the record exactly as published.

Orange Tartlets. (Another Method.) INGREDIENTS. — The finely-grated rind of four oranges, the juice of two oranges, six ounces of butter, six ounces of castor sugar, three ounces of cakecrumbs, four eggs, two tablespoon- fuls of cornflour, short paste

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