vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Cream Cheese Tart
From Miss Parloa's kitchen companion, 1887
Serves 2
Use a very thin sheet of dough.
Presented as published in 1887. 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
504Calories
32 gProtein
34 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories504 kcal
Protein32 g
Carbohydrates34 g
Fiber4 g
Sugars19 g
Total Fat28 g
Saturated Fat5.7 g
Monounsaturated Fat14 g
Polyunsaturated Fat6 g
Omega-30 g
Cholesterol385 mg
Sodium497 mg
Potassium685 mg
Calcium286 mg
Iron3.9 mg
Magnesium122 mg
Phosphorus547 mg
Zinc3.1 mg
Copper0.5 mg
Manganese0.9 mg
Vitamin D2 mcg
Vitamin C101 mg
Vitamin A243 mcg
Vitamin E9.9 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B121.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.1 mg
Niacin (B3)1.5 mg
Folate72 mcg
Choline311 mg
Caffeine0 mg
Water213 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 314. The excerpt below is the record exactly as published.
Cream Cheese Tart. Use one cupful of cottage cheese, half a cupful of sweet cream, two table-spoonfuls of sugar, half a cupful of blanched and chopped almonds, one cupful of cur- rants, and four eggs
Cook this with the app: pantry check, scaling, and the assistant.