Cream Tarts
From Borwick's cookery book, 1890
Presented as published in 1890. 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
2467Calories
7 gProtein
203 gCarbs
187 gFat
Full nutrition (34 nutrients)
Calories2467 kcal
Protein6.8 g
Carbohydrates203 g
Fiber0 g
Sugars201 g
Total Fat187 g
Saturated Fat34 g
Monounsaturated Fat84 g
Polyunsaturated Fat62 g
Omega-30 g
Cholesterol186 mg
Sodium487 mg
Potassium112 mg
Calcium363 mg
Iron1.5 mg
Magnesium11 mg
Phosphorus550 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0.2 mg
Vitamin A1939 mcg
Vitamin E35 mg
Vitamin K208 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate26 mcg
Choline175 mg
Caffeine0 mg
Water77 g
As published
This recipe was extracted from Borwick's cookery book (1890) by George Borwick & Sons, page 1. The excerpt below is the record exactly as published.
CREAM TARTS. Line some patty pans with short crust pastry. Then take the weight of i egg in margarine, MILLENNIUM flour, and sugar, a few sultanas, i teaspoonful of BORWICK'S BAKING POWDER. Cream margarine and sugar ; add other ingredients. Put a little jam in each patty pan, put some of the mixture on top, and bake in a moderate oven. WELSH TART. Rub 4 ozs. margarine into ^ lb. MILLENNIUM flour and I teaspoonful of BORWICK'S BAKING POWDER
Cook this with the app: pantry check, scaling, and the assistant.