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Sweet Baked Goods Cream Raspberry Tart

cream raspberry tart
(from Common Sense in the Household: A Manual of Practical Housewifery, by Marion Harland, 1871)

Ingredients:

pie paste, enough for top and bottom pie crust​
raspberries​
powdered sugar​
1 small cup of milk - half cream​
Whites of 2 eggs​
white sugar - 1 tbsp. for mixture, a sprinkle on top to finish​
1/2 tsp. corn-starch​

Instructions:

Line a dish with paste and fill with raspberries, made very sweet with powdered sugar. Cover with paste, but do not pinch it down at the edges. When done, lift the top crust, which should be thicker than usual, and pour upon the fruit the following mixture: -​
1 small cup of milk - half cream, if you can get it, heated to boiling.​
Whites of two eggs, beaten light & stirred into the boiling milk.​
1 tablespoonful white sugar​
1/2 teaspoonful corn-starch wet in cold milk​

Boil these ingredients three minutes; let them get perfectly cold before you put them into the tart. Replace the top crust, and set the pie aside to cool. Sprinkle sugar over the top before serving.​
You make strawberry cream tart in the same manner.​


For folks looking to make something a little different with their raspberries this period recipe from Common Sense in the Household by Marion Harland published in 1872 has this interesting tart recipe.

The paste she's referring to is the pie crust which it seems the authors assumes you know how to prepare and bake with the raspberries in it, hence you don't pinch down the lid of this tart. Then you pour this creamy sweet mixture over the raspberries and recover the with the lid and sprinkle with sugar. It's certainly original!

Many 19th century cookbooks take for granted that as the reader you'd know how to create pie crusts, stocks, and various other common cooking/baking basics.
 
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For folks looking to make something a little different with their raspberries this period recipe from Common Sense in the Household by Marion Harland published in 1872 has this interesting tart recipe.

Line a dish with paste and fill with raspberries, made very sweet with powdered sugar. Cover with paste, but do not pinch it down at the edges. When done, lift the top crust, which should be thicker than usual, and pour upon the fruit the following mixture: -​
1 small cup of milk - half cream, if you can get it, heated to boiling.​
Whites of two eggs, beaten light & stirred into the boiling milk.​
1 tablespoonful white sugar​
1/2 teaspoonful corn-starch wet in cold milk​

Boil these ingredients three minutes; let them get perfectly cold before you put them into the tart. Replace the top crust, and set the pie aside to cool. Sprinkle sugar over the top before serving.​

The paste she's referring to is the pie crust which it seems the authors assumes you know how to prepare and bake with the raspberries in it, hence you don't pinch down the lid of this tart. Then you pour this creamy sweet mixture over the raspberries and recover the with the lid and sprinkle with sugar. It's certainly original!

Many 19th century cookbooks take for granted that as the reader you'd know how to create pie crusts, stocks, and various other common cooking/baking basics.
I think we had a recipe like this posted a few years back,not suure though.
 
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