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Apricot Tartlets
From Cookery for every household, 1914
Serves 6
Sufficient for 10 to 12 tartlets.
Presented as published in 1914. 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
150Calories
3 gProtein
35 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories150 kcal
Protein3 g
Carbohydrates35 g
Fiber0 g
Sugars1.6 g
Total Fat1 g
Saturated Fat0.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol31 mg
Sodium18 mg
Potassium755 mg
Calcium30 mg
Iron2.7 mg
Magnesium26 mg
Phosphorus79 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0.2 mcg
Vitamin C4.1 mg
Vitamin A267 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate5.6 mcg
Choline25 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 583. The excerpt below is the record exactly as published.
Apricot Tartlets Short crust. 6 or 8 tinned apricots. 1 table-sp. apricot jam. (Tartelettes d’Abricots) 1 white of egg. A little icing sugar. A few drops of vanilla
Cook this with the app: pantry check, scaling, and the assistant.