Blackberry Tart
From Puddings and Pastry à la Mode, 1889
Presented as published in 1889. 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
As published
This recipe was extracted from Puddings and Pastry à la Mode (1889) by Harriet Anne de Salis, page 4. The excerpt below is the record exactly as published.
Blackberry Tart. Make a pint of blackberry pulp, and put with it six apples chopped small, a grated biscuit, and a glass of brandy
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