A Buttered Tort

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About


Take eight or ten large Codlings and scald them, when cold skin them, take the Pulp and beat it as fine as you can with a Silver Spoon, then mix in the Yolks of six Eggs, and the Whites of four beat all well together, a Seville Orange squeez’d in the Juice, and shread the Rind as fine as possible, some grated Nutmeg and Sugar to your Taste; melt some fine fresh Butter, and beat up with it according as it wants, till it is all like a fine thick Cream, then make a fine Puff-paste, have a large Tin Patty that will just hold it, cover the Patty with the Paste, and pour in the Ingredients, don’t put any Cover on, bake it a quarter of an Hour, then slip it out of the Patty on to a Dish, and throw fine Sugar well beat all over it. It is a very pretty Side-dish for a second Course. You may make this of any large Apple you please.