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Apple Tart, Rich
From Cassell's dictionary of cookery, 1892
Serves 4
Time to bake: nearly an hour. Sufficient for five or six persons. Probable cost: 1s. 4d.
Presented as published in 1892. 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
217Calories
0 gProtein
57 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories217 kcal
Protein0.5 g
Carbohydrates57 g
Fiber1.7 g
Sugars53 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium6.2 mg
Potassium89 mg
Calcium19 mg
Iron0.4 mg
Magnesium7.8 mg
Phosphorus10 mg
Zinc0.1 mg
Copper0 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A1.3 mcg
Vitamin E0.2 mg
Vitamin K2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate3.1 mcg
Choline3.3 mg
Caffeine0 mg
Water120 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 154. The excerpt below is the record exactly as published.
Apple Tart, Rich.— Line a tart-dish M-ith puif paste. Eub the apples well before paring them, then put the skins and cores into a saucepan, with the rind and juice of a lemon, one clove, some fine sugar, and enough water to cover them
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