To Make A Water Tart
From the treasured pages of Cookery book of Jane Webb, compiled by several people
Written by Jane Webb
To Make A Water Tart
"Take a quart of clear water and ye juce of five or six lemons squeezed in and suger it to your tast some salt and nutmeg a little jack or orange flower water then thicken it with the yolks of twelve or fourteen eggs over the fire and if it is not thick enough put a grated bisket of two in it let it stand till it is cold put it in a very good crust and if you please you may put sweetmeats in it half an hour bakes it"
Note on the Original Text
The recipe is written as a continuous narrative—characteristic of early 18th-century English cookery writing—assuming the reader’s knowledge of culinary techniques and omitting precise weights, times, or temperatures. Spelling is archaic but easily interpreted (e.g., 'suger' for sugar, 'bisket' for biscuit, 'thicken it with yolks'). This style invited improvisation; cooks were expected to adjust seasoning and texture with experience, rather than following rigid instructions.
Title
Cookery book of Jane Webb, compiled by several people (1738)
You can also click the book image above to peruse the original tome
Writer
Jane Webb
Era
1738
Publisher
Unknown
Background
A delightful glimpse into the culinary world of early 18th-century England, this manuscript offers a playful array of recipes and kitchen wisdom, reflecting the tastes and ingenuity of its era.
Kindly made available by
Folger Shakespeare Library
This recipe originates from an early- to mid-18th-century English manuscript, attributed to Jane Webb between about 1725 and 1750. The tart itself is a testament to the refined, citrus-forward desserts enjoyed by Britain’s gentry, when ingredients such as lemons and orange flower water symbolized sophistication and global trade. Water tart seems humble, but it is emblematic of the creative adaptations of the period’s cooks: using water to make a custard allowed for a lighter, more affordable dessert, yet the lavish quantity of eggs and the addition of imported flavorings meant this was still a dish for well-off households.
The original recipe would have relied on a heavy-bottomed pan or posnet set over a charcoal or wood fire for thickening the custard; cooks would stir constantly with a wooden spoon. Lemons were juiced and eggs separated by hand. The filled tart would be baked in a brick or iron oven, inside a lined tart tin or pie plate, with the crust made from scratch. A grater provided the nutmeg, and biscuits would be hand-crumbed. All measuring was done by feel, sight, or using household objects—not scales.
Prep Time
30 mins
Cook Time
40 mins
Servings
10
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 1 quart filtered water
- Juice of 5–6 lemons (about 3/4 to 1 cup)
- 3/4 cup granulated sugar (adjust to taste)
- Pinch of salt
- Freshly grated nutmeg (about 1/4 tsp)
- 1 tbsp orange flower water (substitute: 1 tbsp dry white wine or 1/2 tsp orange zest)
- 12–14 egg yolks (from large eggs)
- 1–2 small plain biscuits (such as ladyfingers or digestive; about 1–2 oz, finely grated)
- Shortcrust pastry to line a tart tin (about 9–10 oz)
- Optional: chopped preserved fruits or candied peel (sweetmeats, to taste)
Instructions
- To recreate this 18th-century water tart, begin by bringing 1 quart of filtered water to a gentle simmer in a saucepan.
- Squeeze in the juice of 5 to 6 lemons, straining out the seeds.
- Sweeten to your liking with granulated sugar—about 3/4 cup will suit most modern palates—and stir in a pinch of salt and a grating of fresh nutmeg.
- Add a tablespoon of orange blossom water (or substitute with a splash of dry white wine such as jack or a dash of orange zest if orange flower water is hard to find).
- In a seperate bowl, beat the yolks of 12 to 14 large eggs.
- Gradually pour some of the hot lemon water into the yolks to temper them, whisking constanly, then return the mixture to the saucepan.
- Continue to stir over medium-low heat until the mixture thickens, like a lemon curd (about 10 minutes).
- If a thicker texture is desired, stir in grated ladyfingers or another dry, finely grated plain biscuit.
- Let it cool to room temperature.
- Line a tart tin with quality shortcrust pastry, pour in the cooled custard, and if desired, dot with preserved fruit or sweetmeats.
- Bake at 350°F for 30 minutes, until gently set and lightly golden.
Estimated Calories
310 per serving
Cooking Estimates
Preparing this tart takes some time as you need to juice lemons, beat egg yolks, temper the custard, and let it cool before baking. Baking sets the filling. Each slice is rich and satisfying, so the tart serves about 10 people. Calories are calculated per serving.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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