Currant Tartlets
From A calendar of dinners, with 615 recipes, 1922.
Not kitchen-tested. No ratings, no reviews. The original text is transcribed from a historical book. The modern version is adapted with computer assistance.
Contains raw egg whites in the mixture if not fully baked through.
Ingredients
Method
Cream Crisco and sugar together.
Add ground rice, crumbs, peel, currants, cream, salt, lemon extract, and well-beaten egg whites.
Roll out paste, cut into rounds, and line greased tartlet tins with the rounds.
Put a tablespoonful of the mixture into each.
Bake tartlets in a moderate oven at 350 degrees Fahrenheit for 12 to 15 minutes.
Original recipe, verbatim
Currant Tartlets
yi cupful currants 2 tablespoonfuls chopped
3 tablespoonfuls ground rice candied orange peel
2 whites of eggs |^ teaspoonful lemon extract
4 tablespoonfuls Crisco Pinch of salt
yi cupful sponge cake crumbs Crisco pastry
4 tablespoonfuls sugar 1 tablespoonful cream
Cream Crisco and sugar together, add ground rice, crumbs, peel,
currants, cream, salt, lemon extract, and whites of eggs well beaten. Roll
out paste, cut into rounds, line some Criscoed tartlet tins with rounds,
put in each a tablespoonful of the mixture. Bake tartlets in moderate
oven from twelve to fifteen minutes. Or, these tartlets may be covered with
frosting, and a little chopped cocoanut sprinkled over tops.
Sufficient for nine tartlets.
Transcribed as printed in A calendar of dinners, with 615 recipes, 1922. Spelling and punctuation are left as in the source scan.
Not shown: too few ingredients matched to estimate responsibly.