Raspberry and Currant Tartlets

Ingredients

• Short pee
• white of 1
• yolks of three eggs
• I oz. of sugar
• I oz. of butter
• a pinch of salt
• flour guamnz. suff.
• uncooked rice
• pao berries and currants
• syrup
• sugar

Method

1. 1

   Make the short paste in the above proportions; work it lightly, roll out to the thickness of a quarter of an inch.

2. 2

   Line some pattypans with it, fill them with uncooked rice to keep their shape, and bake them in a moderate oven till done.

3. 3

   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.

4. 4

   They may also be served cold.

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.

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

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