Frenchdessertvegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Apricot Tarts
From A calendar of dinners, with 615 recipes, 1913
Serves 8
Sufficient for thirty tarts.
Presented as published in 1913. 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
409Calories
5 gProtein
59 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories409 kcal
Protein4.5 g
Carbohydrates59 g
Fiber0.4 g
Sugars26 g
Total Fat17 g
Saturated Fat1 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol28 mg
Sodium228 mg
Potassium93 mg
Calcium56 mg
Iron2.1 mg
Magnesium12 mg
Phosphorus71 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.1 mcg
Vitamin C3.5 mg
Vitamin A21 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.1 mg
Folate58 mcg
Choline23 mg
Caffeine0 mg
Water24 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 50. The excerpt below is the record exactly as published.
Apricot Tarts 2 cupfuls flour 2 teaspoonfuls vanilla extract ¥% cupful Crisco 1 teaspoonful baking powder 4 tablespoonfuls sugar Apricot jam or jelly ¥Y% teaspoonful salt Whipped cream 1 egg Angelica Preserved cherries
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