Home | Cookbooks | Diary | Magic Menu | Random | More ≡

Barberry Tarts

Pies and Pastries

Open tart filled with sugared barberries. Known in many earlier cookbooks including 'The Cook and Housekeeper's Dictionary' by Mary Eaton (Eaton 1822), 'English Housewifry' by Elizabeth Moxon, 1764 (Moxon 1764) etc.

Barberry Tart
Image: Alex Bray...

Original Receipt from 'A New System Of Domestic Cookery' by 'A Lady' (Mrs. Maria Eliza Ketelby Rundell) (Rundell 1807)

Barberries for Tartlets.

Pick barberries, that have no stones, from the stalks, and to every pound weigh three quarters of a pound of lump sugar. Put the fruit into a stone- jar, and either set it on a hot hearth or in a sauce- pan of water, and let them simmer very slowly till soft; put them and the sugar into a preservingpan, and boil them gently fifteen minutes.

Use no metal but silver.

MORE FROM Foods of England...
The Ten-Year Plan... Cookbooks Diary Index Magic Menu Random Really English? Timeline Donate English Service Food Map of England Lost Foods Accompaniments Biscuits Breads Cakes and Scones Cheeses Classic Meals Curry Dishes Dairy Drinks Egg Dishes Fish Fruit Fruits & Vegetables Game & Offal Meat & Meat Dishes Pastries and Pies Pot Meals Poultry Preserves & Jams Puddings & Sweets Sauces and Spicery Sausages Scones Soups Sweets and Toffee About ... Bookshop

Email: editor@foodsofengland.co.uk

COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, 03/01/2022