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Chocolate Cream Tarts
From The encyclopædia of practical cookery, 1890
Serves 4
Presented as published in 1890. 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
677Calories
12 gProtein
141 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories677 kcal
Protein12 g
Carbohydrates141 g
Fiber0.2 g
Sugars129 g
Total Fat15 g
Saturated Fat3.9 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol217 mg
Sodium125 mg
Potassium291 mg
Calcium184 mg
Iron1.9 mg
Magnesium29 mg
Phosphorus248 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A119 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.1 mg
Folate46 mcg
Choline169 mg
Caffeine0.4 mg
Water150 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 330. The excerpt below is the record exactly as published.
Chocolate-cream Tarts. — Boil 1 pint of milk with loz. of grated Chocolate and a little sugar. Mix 2oz. of flour with about Jib. of sugar, and beat them into the boiling milk ; then add loz. of butter and four yolks of eggs well beaten, and remove the pan from the fire before the eggs are cooked. Flavour with vanilla. Line deep tartlet pans with tart paste, fill them with the Chocolate cream, and bake in a slack oven. Whip the whites of the eggs, add 2 table-spoonfuls of caster sugar
Cook this with the app: pantry check, scaling, and the assistant.