vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Banberry Tarts
From Farm and home cook book and housekeeper's assistant, 1907
Serves 3
Presented as published in 1907. 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
601Calories
7 gProtein
144 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories601 kcal
Protein7.2 g
Carbohydrates144 g
Fiber11 g
Sugars74 g
Total Fat4 g
Saturated Fat1.2 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol124 mg
Sodium76 mg
Potassium820 mg
Calcium156 mg
Iron3.3 mg
Magnesium46 mg
Phosphorus148 mg
Zinc0.8 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0.7 mcg
Vitamin C153 mg
Vitamin A70 mcg
Vitamin E0.9 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.4 mg
Folate36 mcg
Choline98 mg
Caffeine0 mg
Water111 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 52. The excerpt below is the record exactly as published.
Banberry Tarts Cut into small squares a rich pie crust dough and between each two of these squares place a little of the following mix- ture. Mix thoroughly together 1 cup seeded and chopped raisins, 1 cup currants, a little candied citron, the grated rind of 1 orange and 2 lemons, 1 cup sugar, and the whites of 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.