Orange 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 (5)

two Seville oranges ↝ Orange, raw [Citrus fruits]
double of sugar ↝ Sugar, NFS [Sugars and honey]
the juice and pulp of the fruit ↝ Acerola juice, raw [Fruits and Fruit Juices]
the size of a walnut of fresh butter ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]
a light puff crust ↝ Pastry, puff [Doughnuts, sweet rolls, pastries]

Instructions (9)

Squeeze, pulp, and boil two Seville oranges tender.
Weigh the boiled oranges and double that weight of sugar.
Beat the sugar and boiled oranges together to a paste.
Add the juice and pulp of the fruit and the size of a walnut of fresh butter to the paste.
Beat all together.
Choose a very shallow dish.
Line the dish with a light puff crust.
Lay the paste of orange in the lined dish.
You may ice it.

Original Text

Orange Tart.

Squeeze, pulp, and boil two Seville oranges tender: weigh them, and double of sugar; beat both together to a paste, and then add the juice and pulp of the fruit, and the size of a walnut of fresh butter, and beat all together. Choose a very shallow dish, line it with a light puff crust, and lay the paste of orange in it. You may ice it. See Paste.

Notes

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