Cranberry Tart

Ingredients

• lqt. of Cranberries
• 1 gill of water
• 3oz. of powdered sugar
• the whites of three eggs

Method

1. 1

   Put 1 quart of Cranberries into a saucepan with 1 gill of water and 3 ounces of powdered sugar, place it on a hot stove, stir lightly with the spatula, and cook for fifteen minutes.

2. 2

   Remove from the fire, rub the fruit through a sieve into a basin, and pour it into a flat dish lined with paste.

3. 3

   Place it in the oven and bake for twenty minutes; take it out and let it cool.

4. 4

   Beat the whites of three eggs to a stiff froth, and mix in 3 ounces of powdered sugar; spread half of this over the tart, flatten the surface with a knife, put the remainder into a pastry-bag, and decorate with any design.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 520. The excerpt below is the record exactly as published.

Cranberry tart, or for sauce. Cranberry Jelly with. Sago. — Wash and pick 2qts. of fresh Cranberries, put them into a good thick saucepan, pour on only just enough cold water to cover them, set on the stove, and let them cook. Break or bruise them with the back of a wooden spoon as they become tender, and let them stew till all the juice is extracted. Squeeze in a clean straining-cloth or a muslin jelly-bag, and measure the juice. To each pint of juice when strained add Rb. of sugar and loz. of sago, and boil till the sago is perfectly transparent. Pour the jelly into glasses or moulds wetted inside with cold water, let it get quite cold, then turn out, and serve. Cranberry Patties. — Take lqt. of Cranberries, wash them, put them in a pan, and stew them. When done, take them out, strain, and add £lb. of sugar. Take some patty -pans, line the bottom with some light paste, fill up with fruit, cover with paste, and bake in a moderate oven for thirty minutes. Cranberry Pie. — Take lqt. of Cranberries, plunge them into a pan of cold salted water, and let them stand for twelve hours, when they will require washing in several waters to remove the salt flavour ; then take them out, drain, and put on a cloth to dry. Pick them over carefully, and put into a basin with 4oz. of caster sugar and the juice of half a lemon squeezed over them. Mix well, and add, if thought desirable, a wine- glassful of any white wine. Fill up a pie-dish with the fruit, cover the top with a light paste, put the pie in the oven, and bake until done. Dust over with caster sugar, and serve either hot or cold. Cranberry Roll. — Put lqt. of Cranberries into a saucepan with sufficient water to prevent them from burning, and stew them ; press through a fine sieve, sweeten to taste, and let them cool. Roll out some good paste, spread the stewed Cranberries over, roll it up, tie in a cloth, and boil in plenty of water for about two hours. Turn the roll out when done, and serve with sweet or wine sauce. Cranberries — continued. Cranberry Sauce. — Take 2 breakfast-cupfuls of Cranberries, wash them well, and put into a saucepan with 4 pint of water ; sprinkle I teacupful of moist sugar over the top, cover over the pan, and cook for thirty minutes ; then mash the berries with a spoon, remove the pan from the fire, and stir up well ; it is then ready for use. Cranberry Tart. — Put lqt. of Cranberries into a saucepan with 1 gill of water and 3oz. of powdered sugar, place it on a hot stove, stir lightly with the spatula, and cook for fifteen minutes. Remove from the fire, rub the fruit through a sieve into a basin, and pour it into a flat dish lined with paste. Place it in the oven and bake for twenty minutes ; take it out and let it cool. Beat the whites of three eggs

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