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Cranberry Tart
From Cassell's dictionary of cookery, 1892
Serves 3
Time: three-quarters of an hour. Sufficient for three persons.
Presented as published in 1892. 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
198Calories
1 gProtein
51 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories198 kcal
Protein0.6 g
Carbohydrates51 g
Fiber4.5 g
Sugars42 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium12 mg
Potassium110 mg
Calcium29 mg
Iron0.6 mg
Magnesium14 mg
Phosphorus14 mg
Zinc0.2 mg
Copper0.1 mg
Manganese2.3 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A3.1 mcg
Vitamin E1.5 mg
Vitamin K9.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.8 mcg
Choline6.5 mg
Caffeine0 mg
Water83 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 417. The excerpt below is the record exactly as published.
Cranberry Tart. — Wash the cranberries in several waters. Allow a quarter of a pound of .sugar and two cloves to every pint of cran- 1 terries, and partially cook them before putting them into the tart. Three-parts fill a pie-dish with the fruit, cover it with a good crust, and bake in a moderate oven. A little icing [see Icing) will improve the appearance of the tart. Time, three-quarters of an hour. Sufficient, a ]>int of cranberries
Cook this with the app: pantry check, scaling, and the assistant.