vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Chocolate Tarts
From The new practical housekeeping, 1890
Serves 2
Can be kept in a cool dry place for a week or two.
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
424Calories
15 gProtein
60 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories424 kcal
Protein15 g
Carbohydrates60 g
Fiber1.1 g
Sugars55 g
Total Fat14 g
Saturated Fat5.5 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat2.1 g
Omega-30.1 g
Cholesterol384 mg
Sodium187 mg
Potassium299 mg
Calcium144 mg
Iron2.4 mg
Magnesium39 mg
Phosphorus297 mg
Zinc1.8 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D2.6 mcg
Vitamin C0.1 mg
Vitamin A195 mcg
Vitamin E1.2 mg
Vitamin K0.8 mcg
Vitamin B60.2 mg
Vitamin B121.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.2 mg
Folate48 mcg
Choline306 mg
Caffeine1.7 mg
Water169 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 426. The excerpt below is the record exactly as published.
Chocolate Tarts.- — Dissolve three tablespoons grated chocolate in quarter pint milk ; then add one pint scalded milk thickened slightly with one and a half tablespoons corn-starch ; dissolve six tablespoons granulated sugar in four of hot watei-, add half teaspoon cinnamon and one teaspoon melted butter. When chocolate mix- ture is cold add this to it, with half teaspoon vanilla and yolks of four eggs
Cook this with the app: pantry check, scaling, and the assistant.