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A Superior Lemon Tart

A historical recipe from La cuisine creole, by Lafcadio Hearn (1885).

A historical recipe

La cuisine creole: a collection of culinary recipes from leading chefs and noted Creole housewives, who have made New Orleans famous for its cuisine, by Lafcadio Hearn (1885). Project Gutenberg eBook #75027.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Also printed in: La cuisine creole (1885).

Source and licence

From La cuisine creole, by Lafcadio Hearn (1885). Digitised by Project Gutenberg, eBook #75027 (https://www.gutenberg.org/ebooks/75027). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

United States. Associated with United States by the book is about Louisiana Creole cookery (Cooking, Creole); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Squeeze the juice from six lemons, wash the rinds and boil them;
  2. if too strong of the lemon oil, it is better to change the water.
  3. You must grate or pound the rinds, and when tender and cold, add to them one pound of sugar, one-fourth of a pound of butter, and the yolks and whites of five eggs.
  4. Stir in the juice of the lemons, and cook the batter gently until it is thick as honey;
  5. then bake it in puff paste without tops.
  6. Ornament with fancy strips of paste.