Frenchdessertvegetarianpescatarianegg-freesoy-freefish-freeshellfish-free
Almond Tarts
From The Ideal cook book, 1899
Serves 12
Presented as published in 1899. 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
364Calories
8 gProtein
46 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories364 kcal
Protein8 g
Carbohydrates46 g
Fiber4.7 g
Sugars39 g
Total Fat19 g
Saturated Fat1.4 g
Monounsaturated Fat12 g
Polyunsaturated Fat4.6 g
Omega-30 g
Cholesterol0 mg
Sodium0.8 mg
Potassium278 mg
Calcium102 mg
Iron1.4 mg
Magnesium102 mg
Phosphorus182 mg
Zinc1.2 mg
Copper0.4 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E9.7 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.4 mg
Folate17 mcg
Choline20 mg
Caffeine0 mg
Water1.7 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 120. The excerpt below is the record exactly as published.
Almond Tarts--Ingredients—Sweet almonds, sugar (1 Ib. of sugar to I lb. of almonds), grated bread, nutmeg, cream, and the juice of some spinach to color
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