Codlin Tart

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806
Source
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (14)
Instructions (13)
  1. Scald the fruit, as directed under that article.
  2. When ready, take off the thin skin, and lay them whole in a dish.
  3. Put a little of the water that the apples were boiled in at the bottom.
  4. Strew the apples over with lump sugar or fine Lisbon.
  5. When cold, put a paste round the edges and over.
  6. You may wet the paste with white of egg and strew sugar over.
  7. Alternatively, cut the lid in quarters without touching the paste on the edge of the dish.
  8. Either put the broad end downwards and make the point stand up, or remove the lid altogether.
  9. Pour a good custard over it.
  10. When cold, sift sugar over it.
  11. Alternatively, line the bottom of a shallow dish with paste.
  12. Lay the apples in it and put sugar over.
  13. Lay little twists of paste over in bars.
Original Text
Codlin Tart. Scald the fruit, as directed under that article; when ready, take off the thin skin, and lay them whole in a dish, put a little of the water that the apples were boiled in at bottom, and strew them over with lump sugar or fine Lisbon; when cold, put a paste round the edges, and over. You may wet it with white of egg, and strew sugar over, which looks well: or, cut the lid in quarters, without touching the paste on the edge of the dish; and either put the broad end downwards, and make the point stand up, or remove the lid altogether. Pour a good custard over it; when cold, sift sugar over it. Or line the bottom of a shallow dish with paste, lay the apples in it, put sugar over, and lay little twists of paste over in bars.
Notes
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