Red Currant and Raspberry Tart
From Soyer's standard cookery, 1912
Serves 2
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 191. The excerpt below is the record exactly as published.
Red Currant and Raspberry Tart. INGREDIENTS. — Three pints of red currants, one pint of rasp- berries, four or six tablespoonfuls of moist sugar, short crust
Cook this with the app: pantry check, scaling, and the assistant.