Prune Tart
A historical recipe from New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families, by Maria Eliza Ketelby Rundell (1807).
A historical recipe
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families, by Maria Eliza Ketelby Rundell (1807). Project Gutenberg eBook #69519.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families, by Maria Eliza Ketelby Rundell (1807). Digitised by Project Gutenberg, eBook #69519 (https://www.gutenberg.org/ebooks/69519). 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.
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Ingredients
- a pound of Naples biscuit
- four ounces of butter warmed
- four eggs
Method
- Give prunes a scald: take out the stones and break them: put the kernels into a little cranberry juice, with the prunes and sugar;
- simmer, and when cold, make a tart of the sweetmeat.
- To fill preserved Oranges.
- Corner dish.
- For five, take a pound of Naples biscuit, some blanched almonds, the yelks of four eggs beaten, sugar to your taste, four ounces of butter warmed: grate the biscuit, and mix with the above, and some orange flower water.
- Fill preserved oranges, and bake in a very slow oven.
- If you like them frosted, sift sugar over them as soon as filled;
- otherwise wipe them.
- Custard to fill will do as well;
- if so, you need not bake the oranges, but put in cold.