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Apple Tarts (Tartes au Pomme) a la Ericsson Hammond
From The Swedish, French, American cook book, 1918
Serves 4
Serve as a dessert for luncheon or supper.
Presented as published in 1918. 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
44Calories
1 gProtein
4 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories44 kcal
Protein0.9 g
Carbohydrates4.3 g
Fiber0.5 g
Sugars3.2 g
Total Fat1.9 g
Saturated Fat0.2 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium1593 mg
Potassium109 mg
Calcium15 mg
Iron0.4 mg
Magnesium11 mg
Phosphorus23 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C47 mg
Vitamin A4.8 mcg
Vitamin E0.9 mg
Vitamin K1.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate8 mcg
Choline1.7 mg
Caffeine0 mg
Alcohol1.2 g
Water60 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 572. The excerpt below is the record exactly as published.
pple Tarts ( Tartes au Pomme) a la Ericsson Hammond Mix one cup hot apple sauce with three tablespoons chopped almond paste, flavor with a little brandy. Let stand to get cold. Line cake tins with puff paste, put one tablespoon of apple sauce in each
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