Frenchdessertvegetarianpescatariandairy-freesoy-freefish-freeshellfish-free
Almond Tart
From Boston Cooking-School cook book, 1896
Serves 4
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
438Calories
13 gProtein
53 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories438 kcal
Protein13 g
Carbohydrates53 g
Fiber4.5 g
Sugars43 g
Total Fat21 g
Saturated Fat2.9 g
Monounsaturated Fat12 g
Polyunsaturated Fat4.9 g
Omega-30 g
Cholesterol186 mg
Sodium203 mg
Potassium346 mg
Calcium182 mg
Iron2.6 mg
Magnesium105 mg
Phosphorus301 mg
Zinc1.8 mg
Copper0.5 mg
Manganese0.8 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E8.7 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.3 mg
Folate38 mcg
Choline164 mg
Caffeine1.1 mg
Water45 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 238. The excerpt below is the record exactly as published.
ALMOND TART 4 eggs Y cup Jordan almonds, blanched or not 1 cup powdered sugar and finely chopped 14 cup grated chocolate 1 teaspoon baking powder 34 cup cracker dust
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