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1796 COOKBOOK > TARTS > Gooseberry Tart >

Recipes from American Cookery
by Amelia Simmons (1796)

TARTS
Gooseberry Tart

Lay clean berries and sift over them sugar, then berries and sugar, till a deep dish be filled, intermingling a handful of raisins, and 1 gill water; cover with paste No.9 and bake some what more than other tarts.

Grapes must be cut in two and stoned and done like a Gooseberry.

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TARTSGooseberry Tart

TARTS
Gooseberry Tart