Raspberry and Rusk Tart
From Cookery and housekeeping, 1882
Serves 4
Can substitute cranberries.
Presented as published in 1882. 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 Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 148. The excerpt below is the record exactly as published.
Raspberry and Rusk Tart. (American Recipe.) Line a china dish with sponge rusks, fill till three- parts full with raspberries, and powdered sugar to taste. Fill up the dish with cornflower custard
Cook this with the app: pantry check, scaling, and the assistant.