Americandessertvegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Cherry Tarts
From Boston Cooking-School cook book, 1896
Serves 3
Presented as published in 1896. 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
142Calories
1 gProtein
27 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories142 kcal
Protein1.3 g
Carbohydrates27 g
Fiber1.3 g
Sugars22 g
Total Fat3.7 g
Saturated Fat2.2 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.1 g
Cholesterol12 mg
Sodium5 mg
Potassium166 mg
Calcium31 mg
Iron0.6 mg
Magnesium14 mg
Phosphorus36 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C2.1 mg
Vitamin A35 mcg
Vitamin E0.3 mg
Vitamin K1.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate3.8 mcg
Choline6.6 mg
Caffeine0 mg
Water98 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 263. The excerpt below is the record exactly as published.
CHERRY TARTS 2 tablespoons sugar ~ 34 cup canned cherry juice 1 tablespoon cornstarch Canned cherries, drained Whipped cream Chopped pecan nut meats
Cook this with the app: pantry check, scaling, and the assistant.