Pippin Tarts

Ingredients

• Pare two oranges very thinly
• core six apples
• with a gill of water
• add half a pound of sugar

Method

1. 1

   Boil orange peel until tender, shred finely.

2. 2

   Cook apples with water until half-cooked, add sugar, and boil until thick.

3. 3

   Cool and place in a pastry-lined dish.

As published

This recipe was extracted from Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 20. The excerpt below is the record exactly as published.

Pippin Tarts. Pare two oranges very thinly, boil the peel till tender, shred it fine, and core six apples and put them in a jar with a gill of water ; when half- cooked add half a pound of sugar

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