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Currant and Raspberry Tart
From Cassell's dictionary of cookery, 1892
Serves 1
Sufficient for four or five persons.
Presented as published in 1892. 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
Nutrition per serving
401Calories
3 gProtein
83 gCarbs
7 gFat
Full nutrition (31 nutrients)
Calories401 kcal
Protein3.4 g
Carbohydrates83 g
Fiber0.5 g
Sugars44 g
Total Fat7 g
Saturated Fat2.4 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol0 mg
Sodium103 mg
Potassium450 mg
Calcium53 mg
Iron1.7 mg
Magnesium51 mg
Phosphorus88 mg
Zinc0.6 mg
Copper0.2 mg
Manganese1.2 mg
Vitamin C97 mg
Vitamin A3 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate6.3 mcg
Water218 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 440. The excerpt below is the record exactly as published.
Currant and Raspberry Tart.— The addition of a few raspberries very greatly im- proves the flavour of a red currant tart, but they must be carefully looked over to see that there are no little worms inside the berries after they are picked. Strip the currants from the stalks, and allow three heaped table-sspoonfuls of moist sugar to every quart of fruit. Line the edges of a deep pie-dish with good crust
Cook this with the app: pantry check, scaling, and the assistant.