Blackberry Tart
From Catherine Owen's new cook book .., 1885
Blackberry tarts or pies are improved by adding apple.
Presented as published in 1885. 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
29Calories
0 gProtein
8 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories29 kcal
Protein0.2 g
Carbohydrates7.7 g
Fiber0.8 g
Sugars6.1 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0 mg
Potassium54 mg
Calcium3 mg
Iron0 mg
Magnesium2.4 mg
Phosphorus6.6 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C2.4 mg
Vitamin A1.2 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline2 mg
Caffeine0 mg
Water52 g
As published
This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 106. The excerpt below is the record exactly as published.
BLACKBERRY TART. Blackberry tarts or pies are greatly improved by having one-third apple
Cook this with the app: pantry check, scaling, and the assistant.