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Berry Tart

A historical recipe from Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners, by Maria Parloa (1893).

A historical recipe

Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three, by Maria Parloa (1893). Project Gutenberg eBook #56540.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners, by Maria Parloa (1893). Digitised by Project Gutenberg, eBook #56540 (https://www.gutenberg.org/ebooks/56540). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. 1-1/2 pints of berries.
  2. 1 gill of sugar.
  3. 1 tablespoonful of flour.
  4. 3 tablespoonfuls of water.
  5. Half the rule for delicate paste.
  6. Put the berries in an oval vegetable dish that has a broad rim.
  7. Mix the sugar and flour together and sprinkle over the berries.
  8. Pour the water over the mixture.
  9. Roll the paste to the shape of the top of the dish, but a little larger.
  10. Prick with a fork, and cover the top of the dish, turning in the edges.
  11. Bake in a moderate oven for about fifty minutes.
  12. When cold, sprinkle powdered sugar over the crust, and serve.
  13. The sugar is for blackberries, blueberries, strawberries, raspberries, and cherries.
  14. Currants and gooseberries will require twice as much sweetening.
  15. The dish may be filled with apples or peaches, cut in quarters, instead of the berries.
  16. In that case use twice as much water, and flavor with a little nutmeg.
  17. These tarts are much more healthful than pies, the undercrust of which is apt to be soggy.