Dinner
Currant tarts
Marion Harland’s original method for Currant tarts, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Into a quart of sifted flour chop a cupful of firm, cold butter.
- When the butter is like coarse sand add a cupful of iced water and work into a paste, touching with the hands as little as possi ble.
- then set on the ice for an hour or two.
- Nearly fill the pastry shells with these and sweeten very generously with granulated sugar.
- Bake, and, when cold, sprinkle with powdered sugar.
Historical transcription
Source method
- 1
Into a quart of sifted flour chop a cupful of firm, cold butter. When the butter is like coarse sand add a cupful of iced water and work into a paste, touching with the hands as little as possi ble. Turn upon a pastry-board and roll out twice; then set on the ice for an hour or two. Line small buttered tart-pans with this paste.
- 2
Stem and pick over ripe red currants and wash them. Nearly fill the pastry shells with these and sweeten very generously with granulated sugar. Bake, and, when cold, sprinkle with powdered sugar.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.