Frenchvegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cheese Tarts
From The complete cook book, 1900
Serves 1
A modern substitute for dried ginger.
Presented as published in 1900. 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
873Calories
34 gProtein
36 gCarbs
66 gFat
Full nutrition (34 nutrients)
Calories873 kcal
Protein34 g
Carbohydrates36 g
Fiber0.9 g
Sugars11 g
Total Fat66 g
Saturated Fat28 g
Monounsaturated Fat22 g
Polyunsaturated Fat10 g
Omega-30.1 g
Cholesterol112 mg
Sodium1170 mg
Potassium480 mg
Calcium1063 mg
Iron1.6 mg
Magnesium68 mg
Phosphorus757 mg
Zinc4.9 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D3 mcg
Vitamin C2 mg
Vitamin A508 mcg
Vitamin E1.3 mg
Vitamin K7.2 mcg
Vitamin B60.2 mg
Vitamin B123.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)1.8 mg
Folate43 mcg
Choline49 mg
Caffeine0 mg
Water230 g
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 73. The excerpt below is the record exactly as published.
CHEESE TARTS. Cheese tarts are delicious. They are a modern sub- stitute for the dried ginger of Canton, that our grand- mothers used to serve just before the ice cream, to make its coolness more appreciated. For these, sprinkle a piece of rich, thinly rolled pastry with grated Parme- san and some cayenne; line tartlet tins with it, and bake. When quite cooked and very hot, pour in the following mixture: stir over the fire three ounces of Gruyere and Parmesan cheese, with a small cupful of Bechamel sauce, a spoonful of cream, and a little cayenne
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