Apple Tartlets with Cream

Name: Apple Tartlets with Cream
Ingredients: two large sharp apples; two ounces of Savoy biscuits; a grate of nutmeg; a gill of cream; the yolks of five eggs; two whites well beaten

From Puddings and Pastry à la Mode, 1889

Presented as published in 1889. 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

1275Calories

51 gProtein

78 gCarbs

85 gFat

Full nutrition (34 nutrients)

Calories1275 kcal

Protein51 g

Carbohydrates78 g

Fiber5.5 g

Sugars39 g

Total Fat85 g

Saturated Fat37 g

Monounsaturated Fat25 g

Polyunsaturated Fat9.2 g

Omega-30.1 g

Cholesterol1424 mg

Sodium850 mg

Potassium989 mg

Calcium419 mg

Iron8 mg

Magnesium74 mg

Phosphorus892 mg

Zinc5.3 mg

Copper0.4 mg

Manganese0.4 mg

Vitamin D7 mcg

Vitamin C15 mg

Vitamin A567 mcg

Vitamin E3.9 mg

Vitamin K6 mcg

Vitamin B60.8 mg

Vitamin B123.2 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.9 mg

Niacin (B3)2.3 mg

Folate199 mcg

Choline1041 mg

Caffeine0 mg

Water663 g

As published

This recipe was extracted from Puddings and Pastry à la Mode (1889) by Harriet Anne de Salis, page 2. The excerpt below is the record exactly as published.

Apple Tartlets with Cream. Pare, core, and finely chop two large sharp apples ; add to them two ounces of Savoy biscuits rubbed through a fine sieve ; add a grate of nut- meg, a gill of cream, and sugar to taste ; then add the yolks of five eggs and two whites well beaten

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