Currant and Raspberry Tarts
From Catherine Owen's new cook book .., 1885
Refer to directions for pastry in Chapter III.
Presented as published in 1885. 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
781Calories
0 gProtein
202 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories781 kcal
Protein0.1 g
Carbohydrates202 g
Fiber0 g
Sugars201 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium9.1 mg
Potassium25 mg
Calcium11 mg
Iron0.2 mg
Magnesium5.3 mg
Phosphorus3.3 mg
Zinc0 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C2.8 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water247 g
As published
This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 106. The excerpt below is the record exactly as published.
CURRAKT AND RASPBERRY TARTS. Cut long strips of ^^ rough pufE paste '' (see recipe) an inch and half to two inches wide, wet the sides of an oval dish, lay the paste round, pressing the sides not the edges — fill with three parts raspberries, one of currants, pour in a cup of water and one of sugar
Cook this with the app: pantry check, scaling, and the assistant.