Congress Tarts
From Chivers selected recipes, 1930
Presented as published in 1930. 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
12 gProtein
88 gCarbs
53 gFat
Full nutrition (33 nutrients)
Calories873 kcal
Protein12 g
Carbohydrates88 g
Fiber0 g
Sugars0 g
Total Fat53 g
Saturated Fat15 g
Monounsaturated Fat23 g
Polyunsaturated Fat11 g
Cholesterol27 mg
Sodium10 mg
Potassium159 mg
Calcium22 mg
Iron6.4 mg
Magnesium31 mg
Phosphorus124 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A232 mcg
Vitamin E4.5 mg
Vitamin K26 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7.6 mg
Folate182 mcg
Choline18 mg
Caffeine0 mg
Water16 g
As published
This recipe was extracted from Chivers selected recipes (1930) by Ltd Chivers & Sons, page 8. The excerpt below is the record exactly as published.
CONGRESS TARTS Make the pastry by rubbing 1-oz. lard and l-oz. margarine into 4 ozs. flour. Then add a pinch of salt and mix to a dry dough with water. Line small tart cases with the pastry and half fill with Chivers Jam
Cook this with the app: pantry check, scaling, and the assistant.