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Bartemian Tarts
From A calendar of dinners, with 615 recipes, 1913
Serves 8
Sufficient for twelve 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
485Calories
2 gProtein
117 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories485 kcal
Protein2.2 g
Carbohydrates117 g
Fiber2.8 g
Sugars109 g
Total Fat3.7 g
Saturated Fat0.5 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol23 mg
Sodium260 mg
Potassium252 mg
Calcium37 mg
Iron0.8 mg
Magnesium14 mg
Phosphorus44 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.1 mcg
Vitamin C7.2 mg
Vitamin A11 mcg
Vitamin E0.2 mg
Vitamin K1.5 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate7.4 mcg
Choline24 mg
Caffeine0 mg
Water34 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 49. The excerpt below is the record exactly as published.
Bartemian Tarts 1 cupful sugar 1 egg 1 lemon 1 cupful raisins 1% lb. chopped candied citron 1 tablespoonful melted peel Crisco Crisco flake pastry Y% teaspoonful salt
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