Congress, or Congress Curd, tarts are pastry cases filled with a confection containing ground almonds, or, occasionally, other ground material such as ground rice. First known by this name in Robert Wells 'The modern flour confectioner.. with recipes for dainties for the working-man's table' of 1888
Original Receipt from 'Hull Daily Mail' - Wednesday 12 July 1922
For Congress Tarts.— Line some patty pans with thin good short pastry and put in pot of jam. Mix together 1 1/2 lb. icing sugar, crushed and sieved. 1/2 lb. castor sugar, 1/2 lb. ground almonds. 2oz. cornflour and a pinch of cream of tartar. Work fairly soft paste with egg whites, and beat well. It be just soft enough to run flat when filled into the cases. Put cross of pastry over tho top, sprinkle with sugar, and bake in a moderate oven, taking care that the under crust bakes nicely. S.B.
Original Receipt from 'The Bread And Biscuit Baker's And Sugar-Boiler's Assistant' by Robert Wells, 1890 (Wells 1890)
184.- Congress Curd.
1 lb. of castor sugar, 1/2 lb. of ground almonds, the whites of 6 eggs. Mix well together.
MORE FROM Foods of England...|
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 ●
COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes 2022
BUILT WITH WHIMBERRY