vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cheese Custard Tarts
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 4
Presented as published in 1907. 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
692Calories
34 gProtein
58 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories692 kcal
Protein34 g
Carbohydrates58 g
Fiber0.7 g
Sugars55 g
Total Fat37 g
Saturated Fat19 g
Monounsaturated Fat9.6 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol458 mg
Sodium606 mg
Potassium583 mg
Calcium764 mg
Iron2 mg
Magnesium58 mg
Phosphorus708 mg
Zinc4.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D4.3 mcg
Vitamin C13 mg
Vitamin A417 mcg
Vitamin E1.6 mg
Vitamin K1.7 mcg
Vitamin B60.4 mg
Vitamin B122.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1 mg
Niacin (B3)0.4 mg
Folate62 mcg
Choline339 mg
Caffeine0 mg
Water334 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 26. The excerpt below is the record exactly as published.
CHEESE CUSTARD TARTS. Take eight ounces of dry grated cheese, mix with eight eggs, six ounces of sugar, the grated rind of one lemon. Beat in gradually one quart of milk
Cook this with the app: pantry check, scaling, and the assistant.