Pippin Tarts
From Cassell's dictionary of cookery, 1892
Serves 1
Time to boil apples is about half an hour.
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 1229. The excerpt below is the record exactly as published.
Pippin Tarts. — Take half a dozen Flanders pippins, or any other good cooking apples. Pare and core them, and put them into a saucepan ^vith a little butter, and sufficient ■water only to prevent them burning. Let them simmer imtil they begin to fall, then add four ounces of moist sugar, and the strained juice and finely-minced rind of a Seville orange
Cook this with the app: pantry check, scaling, and the assistant.