Danish Tart
From Evans' recipe cookery book, 1900
Presented as published in 1900. 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
587Calories
31 gProtein
61 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories587 kcal
Protein31 g
Carbohydrates61 g
Fiber7.3 g
Sugars39 g
Total Fat28 g
Saturated Fat2.2 g
Monounsaturated Fat18 g
Polyunsaturated Fat7 g
Omega-30 g
Cholesterol0 mg
Sodium48 mg
Potassium456 mg
Calcium169 mg
Iron2.5 mg
Magnesium159 mg
Phosphorus280 mg
Zinc1.8 mg
Copper0.9 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C3.6 mg
Vitamin A4 mcg
Vitamin E15 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)2.1 mg
Folate30 mcg
Choline36 mg
Caffeine0 mg
Water74 g
As published
This recipe was extracted from Evans' recipe cookery book (1900), page 24. The excerpt below is the record exactly as published.
DANISH TART. Ingredients. 1 Round Sponge Cake. J Oz. Gelatine. 2 Eggs (Whites only), i Tablespoonful Red Currant Jelly. Method. Soak gelatine in a little water ; put it into a pan ; add the jelly ; hollow out the middle of the cake, leaving only a shell ; fill with apricot jam ; beat up the whites of eggs stiffly ; mix with them the sugar ; with this pile up the centre of cake and smooth into a conical shape ; brush sides of cake with gelatine, etc., and while moist sprinkle on the almonds and pistachio nuts (not too finely chopped). Serve on a crystal dish. 2 Ozs. Blanched Almonds. A Few Pistachio Nuts. t Tablespoonful Castor Sugar
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.