Black-Currant Tartlets

Ingredients

• two pounds of black-currants
• four tablespoonfuls of moist sugar
• one-half of a pint of cream
• Short crust

Method

1. 1

   Cook the black-currants with the sugar and four tablespoonfuls of water, in a jar on the stove or in a slow oven.

2. 2

   Line twelve patty-pans with the paste, fill them with rice placed in buttered papers, and bake until crisp in a brisk oven.

3. 3

   When cold, fill them with the prepared cold fruit and syrup, cover with stiffly-whipped, sweetened cream, and serve cold.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 175. The excerpt below is the record exactly as published.

Black-Currant Tartlets. INGREDIENTS. — Short crust, two pounds of black-currants, four tablespoonfuls of moist sugar, one-half of a pint of cream

Cook this with the app: pantry check, scaling, and the assistant.