Mrs Beeton Redcurrant & Raspberry Tarts
This is an
original Mrs. Beeton recipe taken from her famous book,
Beeton’s Book of Household Management. Both the quantities and text
have been reproduced as originally published, with the exception of a
little reformatting of the ingredient list to make it easier to follow.
1oz = 25g
1lb = 450g
1 gill =
1 teacup =
1 pint =
1 quart =
1–1/2 pint of picked currants,
1/2 pint of raspberries,
3 heaped tablespoonfuls of moist sugar,
1/2 lb. of short crust.
Mode.—Strip the currants from the stalks, and put them into a deep pie-dish,
with a small cup placed in the midst, bottom upwards; add the raspberries and
sugar; place a border of paste round the edge of the dish, cover with crust,
ornament the edges, and bake from 1/2 to 3/4 hour: strew some sifted sugar over
before being sent to table. This tart is more generally served cold than hot.
Time.—1/2 to 3/4 hour.
Sufficient for 5 or 6 persons.
Seasonable in June, July, and August.
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