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Felixstowe Tart
From The King's College Hospital book of cooking recipes, 1907
Serves 6
Recipe attributed to Mrs. John Walters.
Presented as published in 1907. 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
286Calories
4 gProtein
32 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories286 kcal
Protein4 g
Carbohydrates32 g
Fiber1.4 g
Sugars2.5 g
Total Fat16 g
Saturated Fat5.8 g
Monounsaturated Fat6.6 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol14 mg
Sodium82 mg
Potassium93 mg
Calcium55 mg
Iron1.6 mg
Magnesium23 mg
Phosphorus93 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A1.6 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate35 mcg
Choline12 mg
Caffeine0 mg
Water9.9 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 48. The excerpt below is the record exactly as published.
Felixstowe Tart. Mix 402s. cornflour with 402s. common flour, 1 teaspoonful (small) baking powder, 1 tablespoon- ful powdered white sugar; now rub in 302s. butter or lard; beat up the yolk of an egg with two table- spoonfuls of mi
Cook this with the app: pantry check, scaling, and the assistant.