Custard Tarts

Name: Custard Tarts
Ingredients: 4 oz. ‘Frenlite’ Short Crust Pastry; 1 dessertspoon Caster Sugar; 2 Eggs; 4½ pint milk; Grated Nutmeg

From Frenlite cookery book, 1950

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

694Calories

14 gProtein

63 gCarbs

43 gFat

Full nutrition (34 nutrients)

Calories694 kcal

Protein14 g

Carbohydrates63 g

Fiber3.9 g

Sugars16 g

Total Fat43 g

Saturated Fat13 g

Monounsaturated Fat17 g

Polyunsaturated Fat9.5 g

Omega-30 g

Cholesterol29 mg

Sodium639 mg

Potassium433 mg

Calcium310 mg

Iron2.9 mg

Magnesium43 mg

Phosphorus314 mg

Zinc1.5 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A78 mcg

Vitamin E0.4 mg

Vitamin K15 mcg

Vitamin B60.2 mg

Vitamin B121.3 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.6 mg

Niacin (B3)3.6 mg

Folate81 mcg

Choline50 mg

Caffeine0 mg

Water237 g

As published

This recipe was extracted from Frenlite cookery book (1950) by J.W. French & Co. Ltd, page 8. The excerpt below is the record exactly as published.

CUSTARD TARTS 4 oz. “‘Frenlite’’ Short Crust Pastry Grated Nutmeg 1 dessertspoon Caster Sugar 2 Eggs 4} pint milk

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