Cheese Tartlets
From High-class cookery recipes, 1897
Do not bang the oven door.
Presented as published in 1897. 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
324Calories
21 gProtein
17 gCarbs
19 gFat
Full nutrition (33 nutrients)
Calories324 kcal
Protein21 g
Carbohydrates17 g
Fiber0.1 g
Sugars6.3 g
Total Fat19 g
Saturated Fat11 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Cholesterol59 mg
Sodium1210 mg
Potassium302 mg
Calcium656 mg
Iron0.5 mg
Magnesium34 mg
Phosphorus490 mg
Zinc3 mg
Copper0 mg
Manganese0.1 mg
Vitamin C0 mg
Vitamin A229 mcg
Vitamin E0.4 mg
Vitamin K1.2 mcg
Vitamin B60.1 mg
Vitamin B121.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.4 mg
Folate15 mcg
Choline8 mg
Caffeine0 mg
Water112 g
As published
This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 56. The excerpt below is the record exactly as published.
Cheese Tartlets. Ingredients to make fourteen. One gill of White Sauce. Two ounces of Parmesan Cheese. Two Eggs. Cayenne and Salt
Cook this with the app: pantry check, scaling, and the assistant.