Imperial Currant Pie and Tarts
From Perfection in baking, 1895
Use preserved currants in winter.
Presented as published in 1895. 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 Perfection in baking (1895) by Emil Braun, page 7. The excerpt below is the record exactly as published.
Imperial Currant Pie and Tarts. Line one large flat cake tin with Vienna tart paste, making rim extra thick ; fill with following mixture and bake slow : Beat the whites of five eggs very stiff, adding six ounces of powdered sugar, a little at a time; after the eggs are stiff, add two ounces of chopped almonds and half a pint of sour cream; finally add one pint of picked red currants. In winter, use a pint can of preserved currants or one pound of washed English currants
Cook this with the app: pantry check, scaling, and the assistant.