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

Damson Tart
Pies and Pastries

Usually made with whole, stoned, damsons in sugar (Mrs.B)


Original Receipt in 'The Book of Household Management', 1861, edited by Isabella Beeton (See Mrs.B)

DAMSON TART.
1270. INGREDIENTS: 1-1/4 pint of damsons, ¼ lb. of moist sugar,½ lb. of short or puff crust.
Mode: Put the damsons, with the sugar between them, into a deep pie-dish, in the midst of which, place a small cup or jar turned upside down; pile the fruit high in the middle, line the edges of the dish with short or puff crust, whichever may be preferred; put on the cover, ornament the edges, and bake from½ to ¾ hour in a good oven. If puff-crust is used, about 10 minutes before the pie is done, take it out of the oven, brush it over with the white of an egg beaten to a froth with the blade of a knife; strew some sifted sugar over, and a few drops of water, and put the tart back to finish baking: with short crust, a little plain sifted sugar, sprinkled over, is all that will be required.
Time:½ to ¾ hour.
Average cost: 10d.
Sufficient: for 5 or 6 persons.
Seasonable: in September and October.




MORE FROM Foods of England...
Cookbooks Diary Index Magic Menu Random Really English? Timeline 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 ...

   @FoodsOfEngland

   glyn@foodsofengland.co.uk


COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, Sunday 02 September 2018
BUILT WITH WHIMBERRY
matrixstats