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Creamed Tartlets

Name: Creamed Tartlets
Yield: 1 servings
Ingredients: some very fine paste; a layer of apricot jam; some thick boiled custard; a couple of eggs; a couple of tablespoonsful of sifted sugar

From Modern cookery, in all its branches, 1884

Serves 1

Adjust baking time for smaller tartlets.

Presented as published in 1884. 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

363Calories

14 gProtein

54 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories363 kcal

Protein14 g

Carbohydrates54 g

Fiber0.1 g

Sugars46 g

Total Fat11 g

Saturated Fat3.7 g

Monounsaturated Fat4 g

Polyunsaturated Fat2 g

Omega-30 g

Cholesterol393 mg

Sodium174 mg

Potassium206 mg

Calcium91 mg

Iron2 mg

Magnesium16 mg

Phosphorus227 mg

Zinc1.5 mg

Copper0.1 mg

Manganese0 mg

Vitamin D2 mcg

Vitamin C3.5 mg

Vitamin A176 mcg

Vitamin E1.2 mg

Vitamin K0.4 mcg

Vitamin B60.2 mg

Vitamin B121 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.1 mg

Folate50 mcg

Choline294 mg

Caffeine0 mg

Water110 g

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 337. The excerpt below is the record exactly as published.

CREAMED TARTLETS. Line some pattypans with very fine paste, and put into each a layer of apricot jam ; on this pour some thick boiled custard, or the pastry cream of page 373. Whisk the whites of a couple of eggs to a solid froth, mix a couple of tablespoonsful of sifted sugar

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