Raspberry Tart
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
Bottled raspberries are already cooked, so handle them gently to avoid breaking.
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 191. The excerpt below is the record exactly as published.
raspberry tarts from bottled raspberries the cook should first of all strain off the juice, boil it, and dissolve somo sugar in it so as to sweeten it, as bottled rasp- berries are not sweet. This should be allowed to get cold and the raspberries added to it. Place them in a pie-disli and cover with a puff paste
Cook this with the app: pantry check, scaling, and the assistant.