Bambury Tart
From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894
Fine for picnics.
Presented as published in 1894. 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
1441Calories
14 gProtein
360 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories1441 kcal
Protein14 g
Carbohydrates360 g
Fiber11 g
Sugars327 g
Total Fat6.2 g
Saturated Fat1.8 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol186 mg
Sodium124 mg
Potassium1619 mg
Calcium173 mg
Iron5 mg
Magnesium83 mg
Phosphorus300 mg
Zinc1.4 mg
Copper0.6 mg
Manganese0.6 mg
Vitamin D1 mcg
Vitamin C57 mg
Vitamin A81 mcg
Vitamin E0.9 mg
Vitamin K6.8 mcg
Vitamin B60.5 mg
Vitamin B120.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.6 mg
Folate44 mcg
Choline173 mg
Caffeine0 mg
Water156 g
As published
This recipe was extracted from Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 14. The excerpt below is the record exactly as published.
Bambury Tart. One coffee cup raisins, seeded, and chopped fine, one cup sugar, one egg, juice and grated rind of one lemon
Cook this with the app: pantry check, scaling, and the assistant.