Currant and Raspberry Tart.— The
addition of a few raspberries very greatly im-
proves the flavour of a red currant tart, but they
must be carefully looked over to see that there
are no little worms inside the berries after they
are picked. Strip the currants from the stalks,
and allow three heaped table-sspoonfuls of moist
sugar to every quart of fruit. Line the edges
of a deep pie-dish with good crust✪ Currant and Raspberry Tart {sec Crust for
Fruit Tarts). Place an inverted cup in the
middle of the dish. Fill the latter with the
fruit, and cover it with the same crust as the
edges. Ornament the top as fancy dictates,
and bake in a good oven. Sift a little pounded
sugar over the tart before serving it. Time to
bake, half an hour or more, according to the
size of the dish. Probable cost, Is. Sufficient
for four or five persons.
Currant Cakes. — For currant cakes baked
in a dish or mould several recipes have already
been given under Christmas Cakes, Plum Cakes,
&c. ; two or three more are given here for cakes,
which may either be diopped in small rounds
on a buttered tin, or put into a buttered dish,
and baked in a quick oven. Clean and pick
two ounces of currants ; rub a quarter of a
pound of fresh butter into half a pound of flour,
add the currants, a little grated nutmeg, and
four table-spoonfuls of sugar. ]Mix aU together
with two well-beaten eggs, a table-spoonful of
brandy, and sufficient new milk to make a light
CUR
(✪ Currant Cakes 171 )
CITR
dough. Roll out thin, and cut into cakes. Or
wash and pick one pound of currants ; beat one
pound of fresh butter to a cream, add one pound
of sugar, one pound and a half of flour, a tea-
spoonful of powdered cinnamon, a tea-spoonful
of grated nutmeg, the currants, and four eggs
well beaten. Another recipe : Clean and pick
half a pound of dried currants ; beat a quarter
of a'pound of butter to a cream ; mix with it a
quarter of a pound of sifted sugar, half a pound
of dried flour, the yolks of four and the whites
of three eggs well beaten, the cm-rants, and a
tea-spoonful of powdered cinnamon ; beat all
well together for a quarter of an hour-. An-
other way (economical) : Eub a quarter of a
pound of di-ipping into one pound of flour;
add a pinch of salt, two heaped tea-si^oonfuls of
baking powder, three ounces of picked currants,
two table-spoonfuls of sugar, half a nutmeg
grated, and enough milk or water to form a
light dough. Time, about twenty minutes to
bake. Sufiicient, one pound of flour, with the
other ingredients, will make about one dozen
cakes. Probable cost, from ^d. to 2d. each.
^ Currant Champagne. — Take four
quarts of very ripe white currants and four
quarts of very ripe red currants ; pour over
them six quarts of cold water, and bruise and
stir them about every day for six days. Strain
the juice through a jelly-bag, and put four- pounds
of loaf sugar to every gallon of liquid ; add one
ounce of isinglass, dissolved in a little water,
and two table-spoonfuls of fresh yeast. Leave
the wine for two or three days, then put it into
a cask, which, when the fermentation is quite
over, must be closed. It will be ready to use in
six or eight months. Probable cost of currants,
variable ; when plentiful, 4d. per quart. ✪ Currant Dumpling
Page 440 · 5 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Currant and Raspberry Tart.— The addition of a few raspberries very greatly improves the flavour of a red currant tart, but they must be carefully looked over to see that there are no little worms inside the berries after they are picked. Strip the currants from the stalks, and allow three heaped table-spoonfuls of moist sugar to every quart of fruit. Line the edges of a deep pie-dish with good crust {sec Crust for Fruit Tarts). Place an inverted cup in the middle of the dish. Fill the latter with the fruit, and cover it with the same crust as the edges. Ornament the top as fancy dictates, and bake in a good oven. Sift a little pounded sugar over the tart before serving it. Time to bake, half an hour or more, according to the size of the dish. Probable cost, Is. Sufficient for four or five persons.
Currant Cakes. — For currant cakes baked in a dish or mould several recipes have already been given under Christmas Cakes, Plum Cakes, &c. ; two or three more are given here for cakes, which may either be dropped in small rounds on a buttered tin, or put into a buttered dish, and baked in a quick oven. Clean and pick two ounces of currants ; rub a quarter of a pound of fresh butter into half a pound of flour, add the currants, a little grated nutmeg, and four table-spoonfuls of sugar. Mix all together with two well-beaten eggs, a table-spoonful of brandy, and sufficient new milk to make a light
CUR
( 171 )
CITR
dough. Roll out thin, and cut into cakes. Or wash and pick one pound of currants ; beat one pound of fresh butter to a cream, add one pound of sugar, one pound and a half of flour, a teaspoonful of powdered cinnamon, a tea-spoonful of grated nutmeg, the currants, and four eggs well beaten. Another recipe : Clean and pick half a pound of dried currants ; beat a quarter of a pound of butter to a cream ; mix with it a quarter of a pound of sifted sugar, half a pound of dried flour, the yolks of four and the whites of three eggs well beaten, the currants, and a tea-spoonful of powdered cinnamon ; beat all well together for a quarter of an hour. Another way (economical) : Rub a quarter of a pound of dripping into one pound of flour; add a pinch of salt, two heaped tea-spoonfuls of baking powder, three ounces of picked currants, two table-spoonfuls of sugar, half a nutmeg grated, and enough milk or water to form a light dough. Time, about twenty minutes to bake. Sufficient, one pound of flour, with the other ingredients, will make about one dozen cakes. Probable cost, from ^d. to 2d. each.
^ Currant Champagne. — Take four quarts of very ripe white currants and four quarts of very ripe red currants ; pour over them six quarts of cold water, and bruise and stir them about every day for six days. Strain the juice through a jelly-bag, and put four- pounds of loaf sugar to every gallon of liquid ; add one ounce of isinglass, dissolved in a little water, and two table-spoonfuls of fresh yeast. Leave the wine for two or three days, then put it into a cask, which, when the fermentation is quite over, must be closed. It will be ready to use in six or eight months. Probable cost of currants, variable ; when plentiful, 4d. per quart.
Records on this page
Currant and Raspberry TartCurrant CakesCurrant CakesCurrant DumplingCurrant Champagne