Frenchdessertvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Apple Tart, Creamed
From Soyer's standard cookery, 1912
Serves 9
Presented as published in 1912. 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
249Calories
7 gProtein
45 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories249 kcal
Protein6.8 g
Carbohydrates45 g
Fiber2.6 g
Sugars40 g
Total Fat11 g
Saturated Fat2.7 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.6 g
Cholesterol120 mg
Sodium77 mg
Potassium368 mg
Calcium145 mg
Iron0.6 mg
Magnesium22 mg
Phosphorus165 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C8.1 mg
Vitamin A65 mcg
Vitamin E0.4 mg
Vitamin K1.5 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.3 mg
Folate13 mcg
Choline6.9 mg
Caffeine0 mg
Water275 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 172. The excerpt below is the record exactly as published.
Apple Tart, Creamed. INGREDIENTS. — Short crust, four pounds of apples, four tablespoonfuls of moist sugar, two ounces of butter, two pints of custard
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