Cranberry and Apple Tart

Name: Cranberry and Apple Tart
Ingredients: half a pint of cranberries; half a pound of sugar; a spoonful of water; half-a-dozen apples

From Puddings and pastry à la mode, 1889

Presented as published in 1889. 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

1457Calories

4 gProtein

381 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories1457 kcal

Protein3.6 g

Carbohydrates381 g

Fiber19 g

Sugars341 g

Total Fat2.3 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.5 g

Cholesterol0 mg

Sodium5.6 mg

Potassium1090 mg

Calcium68 mg

Iron1.2 mg

Magnesium53 mg

Phosphorus134 mg

Zinc0.7 mg

Copper0.4 mg

Manganese0.8 mg

Vitamin D0 mcg

Vitamin C63 mg

Vitamin A26 mcg

Vitamin E2.4 mg

Vitamin K14 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)1.1 mg

Folate1.4 mcg

Choline45 mg

Caffeine0 mg

Water1075 g

As published

This recipe was extracted from Puddings and pastry à la mode (1889) by Harriet Anne de Salis, page 9. The excerpt below is the record exactly as published.

Cranberry and Apple Tart. Mix half a pint of cranberries with half a pound of sugar and a spoonful of water ; let simmer till soft. Slice thin half-a-dozen apples

Cook this with the app: pantry check, scaling, and the assistant.