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Apple Tart
From Miss Parloa's kitchen companion, 1887
Serves 4
This method prevents a soggy under crust.
Presented as published in 1887. 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
418Calories
1 gProtein
108 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories418 kcal
Protein1.3 g
Carbohydrates108 g
Fiber6.2 g
Sugars96 g
Total Fat1.3 g
Saturated Fat0.5 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium1.3 mg
Potassium411 mg
Calcium26 mg
Iron0.4 mg
Magnesium21 mg
Phosphorus53 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A9.1 mcg
Vitamin E0.2 mg
Vitamin K2.7 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate1.2 mcg
Choline15 mg
Caffeine0 mg
Water409 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 308. The excerpt below is the record exactly as published.
Apple Tart. Make a plain paste, as for apple pie. Heap* pared, cored, and quartered apples in two oval vegetable-dishes that have flat rims. Each dish should hold about two quarts. Over each grate one-fourth of a nutmeg and half the thin yellow rind of a lemon. Sprinkle into each dish a generous cupful of sugar and one-third of a cupful of water
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