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.
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.
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