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Barberry Tart
From Modern cookery, in all its branches, 1884
Serves 2
Can also be made with bars of paste across instead of a cover.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
510Calories
2 gProtein
130 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories510 kcal
Protein2.4 g
Carbohydrates130 g
Fiber2.9 g
Sugars127 g
Total Fat1 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium19 mg
Potassium332 mg
Calcium68 mg
Iron3.2 mg
Magnesium31 mg
Phosphorus65 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C62 mg
Vitamin A1.7 mcg
Vitamin E1.5 mg
Vitamin K13 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.1 mg
Folate10 mcg
Choline21 mg
Caffeine0 mg
Water171 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 328. The excerpt below is the record exactly as published.
BARBERRY TART. Barberries, with half their weight of fine brown sugar, when they are thoroughly ripe, and with two ounces more when they are not quite so, make an admirable tart. For one of moderate size, put into a dish bordered with paste three quarters of a pound of barberries stripped from their stalks, and six ounces of sugar in alternate layers; pour over them three tablespoonsful of wrate
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