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Banberry Tarts
From Delta Gamma cook book, 1922
Serves 2
Presented as published in 1922. 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
700Calories
4 gProtein
182 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories700 kcal
Protein3.9 g
Carbohydrates182 g
Fiber5.7 g
Sugars163 g
Total Fat1.5 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium33 mg
Potassium786 mg
Calcium76 mg
Iron2.2 mg
Magnesium39 mg
Phosphorus108 mg
Zinc0.4 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C29 mg
Vitamin A0.5 mcg
Vitamin E0.2 mg
Vitamin K3.5 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate13 mcg
Choline13 mg
Caffeine0 mg
Water59 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 57. The excerpt below is the record exactly as published.
Banberry Tarts 1 cup chopped raisins 1 cup sugar butter size of English walnut pinch of salt juice of 1 lemon and grated rind Cook ten minutes, just before removing from fire beat in two eggs. Cut pie crust into large cookie sizes, fill with above filling, fold over crust, and bake about ten minutes. Anne Puffer Taylor (Lambda Nu). 138 DELTA GAMMA COOK BOOK Banberry Tarts 1 cup raisins 1 cup sugar rind and juice of 1 lemon 2 large crackers rolled fine 2 ounces citron, cut fine
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