French Tart
From 365 foreign dishes, 1908
Presented as published in 1908. 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
666Calories
18 gProtein
18 gCarbs
54 gFat
Full nutrition (35 nutrients)
Calories666 kcal
Protein18 g
Carbohydrates18 g
Fiber9.2 g
Sugars1.1 g
Total Fat54 g
Saturated Fat10 g
Monounsaturated Fat30 g
Polyunsaturated Fat9.9 g
Omega-30 g
Cholesterol29 mg
Sodium24 mg
Potassium631 mg
Calcium219 mg
Iron3.2 mg
Magnesium220 mg
Phosphorus432 mg
Zinc2.5 mg
Copper0.8 mg
Manganese1.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A92 mcg
Vitamin E0.3 mg
Vitamin K1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)3.2 mg
Folate0.5 mcg
Choline2.6 mg
Caffeine0 mg
Alcohol4.6 g
Water15 g
As published
This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 12. The excerpt below is the record exactly as published.
French Tart Make a rich pie-dough. Line a large pie- dish with the paste and bake. Take 3 ounces of almonds and pound to a paste ; add 3 ta- ApM blespOMifuls of pulverized sugar, a table- spoonfuls of melted butter, ^ teaspoonful of cinnamon and the yolks of a ^gs well beaten with i tablcspoonful of rum
Cook this with the app: pantry check, scaling, and the assistant.