vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Bhubarb Tart
From Cassell's dictionary of cookery, 1892
Serves 4
Time to bake: half an hour or more.
Presented as published in 1892. 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
35Calories
1 gProtein
8 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories35 kcal
Protein1 g
Carbohydrates8.2 g
Fiber2 g
Sugars4.3 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium2430 mg
Potassium328 mg
Calcium101 mg
Iron0.3 mg
Magnesium14 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C9 mg
Vitamin A5.6 mcg
Vitamin E0.3 mg
Vitamin K33 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate7.9 mcg
Choline6.9 mg
Caffeine0 mg
Water108 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1524. The excerpt below is the record exactly as published.
Bhubarb Tart. — Cut the large stalks from the leaves, strip oflf the skin, and divide the fruit into pieces half an inch long. With a pint of these pieces put half a tea- cupful of water, half a tea-cupful of brown sugar, a small pinch of salt, and a quarter of a nutmeg, grated. Stew the fruit gently until it is quite soft, then beat it with a wooden spoon until it is smooth. Line some small dishes or tartlet-pans with pastry
Cook this with the app: pantry check, scaling, and the assistant.