vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Apple Tartlet
From Miss Parloa's kitchen companion, 1887
Serves 3
Lemon or cinnamon may be substituted for nutmeg.
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
504Calories
2 gProtein
129 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories504 kcal
Protein1.7 g
Carbohydrates129 g
Fiber8.5 g
Sugars113 g
Total Fat2.4 g
Saturated Fat1.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium4.7 mg
Potassium448 mg
Calcium56 mg
Iron0.6 mg
Magnesium29 mg
Phosphorus60 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C40 mg
Vitamin A9.7 mcg
Vitamin E0.3 mg
Vitamin K2.7 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate5.3 mcg
Choline17 mg
Caffeine0 mg
Water482 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 309. The excerpt below is the record exactly as published.
a cupful of sugar and a cupful of water in a small stew-pan, and boil for eight minutes ; then add a pint of the quartered apples, and cook gently until tender — perhaps for ten minutes. Take the pieces from the syrup, and place them on a large plate to cool. Now put another pint of the apples into the syrup, and cook and cool as before. 590 MISS PARLOA'S KITCHEN COMPANION. When the second pint has been removed from the syrup, cook the third one, with the cover on the stew-pan, until the apples are so soft that the fruit will mash readily. Take from the fire, and put away to cool. Now prepare the paste for the tartlet. Butter the plate, and roll out a piece of paste large enough to cover it. Then roll out another piece, one-third of an inch thick, and large enough to go around the plate when cut into strips an inch wide. Wet the edge of the paste that is on the plate, and lay the strips upon it. Grate half the nutmeg and half the lemon rind
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.