Cranberry Tart
From The handy dictionary of cookery, 1890
Serve warm or at room temperature.
Presented as published in 1890. 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 The handy dictionary of cookery (1890) by Mary A. Everard, page 35. The excerpt below is the record exactly as published.
Cranberry Tart. Cook four tablespoonfuls of cranberries till soft with two apples chopped fine, the juice of a quarter of a lemon and sugar to taste ; when they are done, turn them out on a dish to cool. Line a flat dish with flaky crust
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