Apple Tartlets Recipe from 1916.
Pare, core, and slice one pound of cooking apples, cook in a clean saucepan with a little water until soft, mash them, and add four ounces of fine sugar and three ounces of butter. Stir all one way until the butter is melted. Pour the mixture into a basin, add the grated rind and juice of one lemon, and three eggs (well beaten). Mix well with a wooden spoon. Line some patty-pans with thin pastry, put some of the mixture into each, and bake in a hot oven.