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Raspberry Tarts
From The new practical housekeeping, 1890
Serves 1
Strawberry or Currant Tarts can be made the same way.
Presented as published in 1890. 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
Nutrition per serving
911Calories
3 gProtein
230 gCarbs
1 gFat
Full nutrition (16 nutrients)
Calories911 kcal
Protein3 g
Carbohydrates230 g
Sugars200 g
Total Fat1.2 g
Sodium1.9 mg
Potassium471 mg
Calcium51 mg
Iron1.4 mg
Magnesium58 mg
Phosphorus82 mg
Zinc0.7 mg
Copper0.2 mg
Manganese1.5 mg
Vitamin C69 mg
Water257 g
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 427. The excerpt below is the record exactly as published.
Raspberry Tar^.— Prepare Cut Shells, and glaze with sugar boiled till it threads, sprinkhng pounded loaf sugar over ^so. Boil more suear, adding very little water, and the sugar left from elaza until it almost candies, and mash and stir in about a third oi the raspbeirries to be used ; skim, cook five or ten minutes, remove from fire and let svrup cool. Fill the shells with fresh raspberries
Cook this with the app: pantry check, scaling, and the assistant.