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Currant Tartlets
From A calendar of dinners, with 615 recipes, 1913
Serves 1
Sufficient for nine tartlets.
Presented as published in 1913. 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
1078Calories
15 gProtein
73 gCarbs
82 gFat
Full nutrition (34 nutrients)
Calories1078 kcal
Protein15 g
Carbohydrates73 g
Fiber1.7 g
Sugars51 g
Total Fat82 g
Saturated Fat8.1 g
Monounsaturated Fat8.3 g
Polyunsaturated Fat4.1 g
Omega-30 g
Cholesterol387 mg
Sodium272 mg
Potassium371 mg
Calcium115 mg
Iron3.4 mg
Magnesium32 mg
Phosphorus256 mg
Zinc1.6 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D2 mcg
Vitamin C117 mg
Vitamin A167 mcg
Vitamin E1.7 mg
Vitamin K4.1 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.1 mg
Folate64 mcg
Choline296 mg
Caffeine0 mg
Water144 g
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 49. The excerpt below is the record exactly as published.
Currant Tartlets \% cupful currants 2 tablespoonfuls chopped 3 tablespoonfuls ground rice candied orange peel 2 whites of eggs ¥% teaspoonful lemon extract 4 tablespoonfuls Crisco Pinch of salt 34 cupful sponge cake crumbs Crisco pastry 4 tablespoonfuls sugar 1 tablespoonful cream
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