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Black Currant Tart
From Cassell's dictionary of cookery, 1892
Serves 1
Sufficient for five or six persons.
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
535Calories
5 gProtein
135 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories535 kcal
Protein4.8 g
Carbohydrates135 g
Fiber0 g
Sugars82 g
Total Fat1.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium31 mg
Potassium1195 mg
Calcium255 mg
Iron5.8 mg
Magnesium88 mg
Phosphorus202 mg
Zinc0.9 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C608 mg
Vitamin A40 mcg
Vitamin E3.4 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.1 mg
Folate0.9 mcg
Choline2 mg
Caffeine0 mg
Water277 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 246. The excerpt below is the record exactly as published.
Black Currant Tart. — Put a pint and a half of black currants and three ounces of brown sugar
Cook this with the app: pantry check, scaling, and the assistant.