Crust for Tarts
From Home cookery, 1898
Presented as published in 1898. 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
1103Calories
22 gProtein
111 gCarbs
64 gFat
Full nutrition (34 nutrients)
Calories1103 kcal
Protein22 g
Carbohydrates111 g
Fiber0 g
Sugars0.2 g
Total Fat64 g
Saturated Fat24 g
Monounsaturated Fat27 g
Polyunsaturated Fat7.3 g
Omega-30 g
Cholesterol240 mg
Sodium309 mg
Potassium262 mg
Calcium185 mg
Iron9.1 mg
Magnesium44 mg
Phosphorus301 mg
Zinc1.7 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D2.4 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)0.9 mg
Niacin (B3)9.6 mg
Folate250 mcg
Choline175 mg
Caffeine0 mg
Water52 g
As published
This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 51. The excerpt below is the record exactly as published.
. Baking powder \ teaspoonful. Salt a pinch. Cold water to mix. Rub the butter and lard lightly into the flour, add salt, baking powder, and enough water to make a light dough. Roll out to the required thickness. Crust for Tarts. Flour 5 oz. Lard 2 oz. Egg I. Baking powder \ teaspoonful. Salt a pinch.
Cook this with the app: pantry check, scaling, and the assistant.