Open Tarts with Currants in Syrup
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
Currants in syrup keep well until opened; use within 1-2 days after opening.
Presented as published in 1880. 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 The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 65. The excerpt below is the record exactly as published.
a small amount of gelatine or isinglass. Only sufficient should be added to cause it to be thick. When cold it should not set into a hard jelly. Open tarts made from currants in syrup are greatly im- proved by being covered over with a little whipped cream. The whipped cream should not be put on until a short time before the tart is served. Currants preserved in syrup
Cook this with the app: pantry check, scaling, and the assistant.