Crumble Tart
From The Williamston cook book, 1950
This will fall. Note: This is served in compote with whipped cream.
Presented as published in 1950. 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
2250Calories
29 gProtein
334 gCarbs
98 gFat
Full nutrition (34 nutrients)
Calories2250 kcal
Protein29 g
Carbohydrates334 g
Fiber19 g
Sugars294 g
Total Fat98 g
Saturated Fat11 g
Monounsaturated Fat50 g
Polyunsaturated Fat29 g
Omega-30 g
Cholesterol372 mg
Sodium617 mg
Potassium1544 mg
Calcium442 mg
Iron7.1 mg
Magnesium201 mg
Phosphorus694 mg
Zinc6.4 mg
Copper1.5 mg
Manganese3.2 mg
Vitamin D2 mcg
Vitamin C0.6 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K9.1 mcg
Vitamin B60.6 mg
Vitamin B120.9 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.6 mg
Niacin (B3)3.6 mg
Folate87 mcg
Choline303 mg
Caffeine0 mg
Water110 g
As published
This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 22. The excerpt below is the record exactly as published.
CRUMBLE TART 1 cup sugar 2 eggs, beaten 1 tablespoon flour 1 cup pecans 1 teaspoon baking powder 1 cup chopped dates
Cook this with the app: pantry check, scaling, and the assistant.