vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Frangipani Tartlets
From The Twin-city housewife, 1920
Serves 1
These are delicious.
Presented as published in 1920. 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
660Calories
27 gProtein
46 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories660 kcal
Protein27 g
Carbohydrates46 g
Fiber0.7 g
Sugars35 g
Total Fat40 g
Saturated Fat18 g
Monounsaturated Fat12 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol804 mg
Sodium390 mg
Potassium391 mg
Calcium161 mg
Iron4.1 mg
Magnesium34 mg
Phosphorus443 mg
Zinc2.8 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C13 mg
Vitamin A321 mcg
Vitamin E2.1 mg
Vitamin K2 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1 mg
Niacin (B3)0.8 mg
Folate110 mcg
Choline590 mg
Caffeine0 mg
Water219 g
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 57. The excerpt below is the record exactly as published.
Frangipani Tartlets Put one-fourth cup cream and one tablespoon flour in a small sauce- pan and stir until smooth. Place on the fire a few minutes to cook the flour, stirring all the time. Remove from fire and when cool add four tablespoons powdered sugar, one tablespoon each sherry, orange water, grated lemon rind, and chopped citron and yolks of four eggs
Cook this with the app: pantry check, scaling, and the assistant.