Chocolate Tartlets
From High-class cookery recipes, 1897
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
568Calories
27 gProtein
55 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories568 kcal
Protein27 g
Carbohydrates55 g
Fiber0 g
Sugars55 g
Total Fat24 g
Saturated Fat9.4 g
Monounsaturated Fat8.7 g
Polyunsaturated Fat4 g
Omega-30.1 g
Cholesterol759 mg
Sodium314 mg
Potassium362 mg
Calcium171 mg
Iron3.5 mg
Magnesium31 mg
Phosphorus444 mg
Zinc2.8 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D4.4 mcg
Vitamin C0 mg
Vitamin A365 mcg
Vitamin E2.2 mg
Vitamin K0.9 mcg
Vitamin B60.4 mg
Vitamin B122 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1 mg
Niacin (B3)0.2 mg
Folate94 mcg
Choline597 mg
Caffeine0 mg
Water198 g
As published
This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 75. The excerpt below is the record exactly as published.
Chocolate Tartlets. Ingredients, Four Eggs. Half a cake of Chocolate. One tablespoonful of Corn-flour, dissolved in water. Three tablespoonf uls of Milk. Four tablespoonfuls of Castor Sugar. Two teaspoonfuls of Vanilla. One saltspoonful of Salt. Quarter of a teaspoonful of Cinnamon. One teaspoonful of Melted Butter
Cook this with the app: pantry check, scaling, and the assistant.