Cream Strawberry Tarts
From Original White House Cookbook, 1887
Serves 6
Raspberry, blackberry, and whortleberry can be made the same way.
Presented as published in 1887. 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 Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 218. The excerpt below is the record exactly as published.
CREAM STRAWBERRY TARTS. After picking over the berries carefully, arrange them in layers in a deep pie-tin lined with puff paste, sprinkling sugar thickly between each layer; fill the pie-tin pretty full, pouring in a quantity of the juice; cover with a thick crust, with a slit in the top and bake. When the pie is baked, pour into the slit in the top of the pie the following cream mix- ture : Take a small cupful of the cream from the top of the morning’s milk, heat it until it comes to a boil, then stir into it the whites of two eggs beaten light, also a tablespoonful of white sugar and a teaspoonful of cornstarch wet in cold milk
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