Bread and Jam Tartlets

Name: Bread and Jam Tartlets
Ingredients: very light bread; a little butter; any kind of jam or preserved fruit; thick cream

From Luncheons, 1902

Presented as published in 1902. 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

1693Calories

6 gProtein

229 gCarbs

95 gFat

Full nutrition (33 nutrients)

Calories1693 kcal

Protein5.9 g

Carbohydrates229 g

Fiber3.5 g

Sugars155 g

Total Fat95 g

Saturated Fat48 g

Monounsaturated Fat17 g

Polyunsaturated Fat0 g

Cholesterol273 mg

Sodium152 mg

Potassium476 mg

Calcium209 mg

Iron1.6 mg

Magnesium27 mg

Phosphorus197 mg

Zinc0.7 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C28 mg

Vitamin A0 mcg

Vitamin E0.4 mg

Vitamin K5.6 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.3 mg

Folate35 mcg

Choline33 mg

Caffeine0 mg

Water236 g

As published

This recipe was extracted from Luncheons (1902) by Mary Ronald, page 53. The excerpt below is the record exactly as published.

BREAD AND JAM TARTLETS Cut very light bread into slices one quarter of an inch thick. Stamp these pieces into rounds with a biscuit-cutter. Put them in a saute-pan with a little butter, and brown them on both sides. When they are cool, spread them with any kind of jam or preserved fruit, and just before serving ornament them with thick cream

Cook this with the app: pantry check, scaling, and the assistant.