Greengage Tart

Ingredients

• Some greengages
• sugar
• a glass of water
• short paste
• 2 whites
• 3 yolks
• 1 oz. of butter
• 1 oz. of sugar
• a pinch of salt
• flour guant. suff.
• rice

Method

1. 1

   Stone the fruit and stew them for an hour, with plenty of sugar and the water.

2. 2

   Make a short paste with one of the whites and the three yolks of the eggs, the butter, sugar, salt, water and flour guant. suff.

3. 3

   Roll it out to the thickness of a penny piece, line a mould with it uniting the joints with white of egg, fill it with rice and bake it.

4. 4

   When done remove the rice, put in the stewed fruit, and serve.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 120. The excerpt below is the record exactly as published.

Greengage Tart—Ingredients—Some greengages, sugar, 4 a glass of water, short paste, 2 whites and 3 yolks of eggs, 1 oz. of butter, oz. of sugar, a pinch of salt, flour, rice. Stone the fruit and stew them for an hour, with plenty of sugar and the water. Make a short paste with one of the whites and the three yolks of the eggs, the butter, sugar, salt, water and flour guant. suff. Roll it out to the thickness of a penny piece, line a Zourvte mould with it uniting the joints with white of egg, fill it with rice and bake it. When done remove the rice, put in the stewed fruit, and serve. 740. Raspberry and Currant Tartiets— Ingredients—Short pee white of 1 and yolks of three eggs, I oz. of sugar, I oz. of utter, a pinch of salt, and flour guamnz. suff., uncooked rice, pao berries and currants, syrup, sugar. Make the short paste in the above proportions; work it PIO THE Dominion Cook Book. lightly, roll out to the thickness of a quarter of an inch. Line some pattypans with it, fill them with uncooked rice to keep their shape, and bake them in a moderate oven till done. Remove the stalks from the raspberries and currants, add some syrup made with the sugar, empty the tartlets of the rice, fill each with the fruit, put them into the oven to get hot, and serve. They may also be served cold. 41. Cherry Tart—lIngredients—Short paste as above; 1% lbs. of stewing cherries, sugar, a few drops of cochineal, rice. Work the paste lightly, rollit out to the thickness of a quar- ter of an inch; linea flat mould with the paste, uniting the joints carefully with the white of egg, fill the mould with rice and bake it. Stone the cherries and cook them with the sugar, and cochineal to give them a nice color. Remove the rice and put in the stewed cherries. Serve hot or cold. 742. Apple Tartiets—Ingredients—A few large apples, the juice and rind of a lemon, 1 1b. of sugar, I qt. of water, 2 cloves. For paste 2 oz. of sugar

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