Currant and Raspberry Tart

Name: Currant and Raspberry Tart
Ingredients: Three half-pints currants; one half-pint raspberries; three heaping tablespoonfuls crushed sugar

From Six little cooks, 1910

Presented as published in 1910. 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

486Calories

7 gProtein

118 gCarbs

2 gFat

Full nutrition (27 nutrients)

Calories486 kcal

Protein7 g

Carbohydrates118 g

Sugars44 g

Total Fat1.9 g

Saturated Fat0.1 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.6 g

Cholesterol0 mg

Sodium7.1 mg

Potassium1433 mg

Calcium222 mg

Iron6.2 mg

Magnesium124 mg

Phosphorus260 mg

Zinc1.4 mg

Copper0.4 mg

Manganese2 mg

Vitamin C660 mg

Vitamin A40 mcg

Vitamin E3.4 mg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1 mg

Water468 g

As published

This recipe was extracted from Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 30. The excerpt below is the record exactly as published.

Three half-pints currants, measured after being stripped from the stalks, one half-pint raspberries, three heaping tablespoonfuls crushed sugar

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