Frenchdessertvegetarianpescatariandairy-freesoy-freefish-freeshellfish-free
Almond Tartlets
From The encyclopædia of practical cookery, 1890
Serves 10
Presented as published in 1890. 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
350Calories
10 gProtein
55 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories350 kcal
Protein10 g
Carbohydrates55 g
Fiber1.6 g
Sugars46 g
Total Fat11 g
Saturated Fat2.2 g
Monounsaturated Fat5.6 g
Polyunsaturated Fat2.4 g
Omega-30 g
Cholesterol205 mg
Sodium80 mg
Potassium196 mg
Calcium65 mg
Iron1.8 mg
Magnesium41 mg
Phosphorus174 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D1.1 mcg
Vitamin C0.1 mg
Vitamin A88 mcg
Vitamin E3.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.9 mg
Folate41 mcg
Choline169 mg
Caffeine0 mg
Water43 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 55. The excerpt below is the record exactly as published.
four bitter ones, into a mortar, add the white of one egg, and pound together ; beat up the yolks of five eggs, add them to the almonds, and gradually work in lib. of caster sugar. Beat up well and add 2oz. of sifted flour, loz. of potato-flour, and the whites of five well-whisked eggs
Cook this with the app: pantry check, scaling, and the assistant.