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Cranberry Tart
From The art of cookery, 1899
Serves 3
Presented as published in 1899. 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
720Calories
3 gProtein
181 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories720 kcal
Protein3.4 g
Carbohydrates181 g
Fiber8.5 g
Sugars142 g
Total Fat1.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium363 mg
Potassium197 mg
Calcium117 mg
Iron11 mg
Magnesium21 mg
Phosphorus43 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C26 mg
Vitamin A5.7 mcg
Vitamin E2.5 mg
Vitamin K9.5 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.8 mg
Folate44 mcg
Choline15 mg
Caffeine0 mg
Water293 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 102. The excerpt below is the record exactly as published.
Cranberry Tart. — To a quart of cranberries add a pint of boiling water, cover closely, and boil rapidly for about five minutes, or until the berries burst. Rub through a sieve, return the pulp to the sauce-pan, add two cups of granulated sugar and a pinch of salt
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