Apple Tart
From English and French cookery, 1890
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
355Calories
3 gProtein
98 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories355 kcal
Protein3 g
Carbohydrates98 g
Fiber18 g
Sugars71 g
Total Fat1 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium6.1 mg
Potassium646 mg
Calcium161 mg
Iron1.2 mg
Magnesium37 mg
Phosphorus71 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C151 mg
Vitamin A14 mcg
Vitamin E0.5 mg
Vitamin K3.2 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.9 mg
Folate13 mcg
Choline27 mg
Caffeine0 mg
Water550 g
As published
This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 69. The excerpt below is the record exactly as published.
Apple Tart.— Pare, quarter, and core the apples, slice them very finely into a deep dish, grate some lemon-peel over, and add sugar and a little water ; then place the paste
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