Bakewell Tarts

Name: Bakewell Tarts
Ingredients: 4 lb. Shortcrust Pastry (see page 15); 4 ozs. cooked harricot beans; 2 dried eggs; 14 ozs. sugar; 14 ozs. margarine; Almond essence to flavour

From Miller's recipe book, 1947

Presented as published in 1947. 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

11608Calories

187 gProtein

1093 gCarbs

727 gFat

Full nutrition (33 nutrients)

Calories11608 kcal

Protein187 g

Carbohydrates1093 g

Fiber41 g

Sugars202 g

Total Fat727 g

Saturated Fat173 g

Monounsaturated Fat317 g

Polyunsaturated Fat196 g

Cholesterol0 mg

Sodium9869 mg

Potassium1733 mg

Calcium268 mg

Iron55 mg

Magnesium312 mg

Phosphorus2196 mg

Zinc9.1 mg

Copper1.9 mg

Manganese8.3 mg

Vitamin D0 mcg

Vitamin C1 mg

Vitamin A929 mcg

Vitamin E24 mg

Vitamin K376 mcg

Vitamin B60.7 mg

Vitamin B120.1 mcg

Thiamin (B1)7.4 mg

Riboflavin (B2)5.3 mg

Niacin (B3)65 mg

Folate1412 mcg

Choline167 mg

Caffeine0 mg

Water296 g

As published

This recipe was extracted from Miller's recipe book (1947) by James Miller (Food Products) Ltd, page 8. The excerpt below is the record exactly as published.

BAKEWELL TARTS 4 lb. Shortcrust Pastry (see page 15) FILLING : 4 ozs. cooked harricot beans 2 dried eggs 14 ozs. sugar Almond essence to flavour 14 ozs. margarine

Cook this with the app: pantry check, scaling, and the assistant.