Monday, October 24, 2011

Colonial Quills: Lemon Tart

This was posted on Colonial Quills 
by Carrie Fancett Pagels 
on Sunday, October 23

Colonial Quills: Lemon Tart(Contributed by Susan Craft)

Take six large lemons, rub them well in salt, put them into salt and water and let them rest 2 days, change them daily in fresh water, 14 days, then cut slices and mince as fine as you can and boil them 2 or 3 hours till tender, then take 6 pippins (apples) pare, quarter and core them, boil in 1 pint fair water till the pippins break, then put the half of the pippins, with all the liquor to the lemon, and add one pound sugar, boil all together one quarter of an hour, put into gallipot (small earthen pot) and squeeze thereto a fresh orange, one spoon of which, with a spoon of the pulp of the pippin, laid into a thin royal paste, laid into small shallow pans or saucers, brushed with melted butter, and some superfine sugar sifted thereon, with a gently baking, will be very good.

N.B. pastry pans, or saucers, must be buttered lightly before the paste is laid on. If glass or China be used, have only a top crust you can garnish with cut paste, like a lemon pudding or serve on a paste.

This recipe is taken from First American Cookbook – A Facsimile of American Cookery, 1796 by Amelia Simmons.

Susan Craft is the author of The Chamomile, a historic, romantic suspense, a SIBA “Okra Pick”
Published by: Ingalls Publishing Group
Date: November 2011

Susan Craft is also the author of three books: A Perfect Tempest, The Chamomile, as well as Laurel, the sequel to the Chamomile, which will be published November 2012 books. Her website is

I won a copy of The Chamomile on Colonial Quills.  Thanks!

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