Fruit Tart

Name: Fruit Tart
Ingredients: Fruit to fill a 1 pint pie dish.; Sugar to sweeten,; Water if required,; 5 oz. flour.; Pinch of salt,; 4 teaspoonful baking powder,; 24 oz. butter, lard or dripping.; Water.

From Liverpool School of Cookery recipe 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

6652Calories

15 gProtein

114 gCarbs

681 gFat

Full nutrition (33 nutrients)

Calories6652 kcal

Protein15 g

Carbohydrates114 g

Fiber0 g

Sugars0 g

Total Fat681 g

Saturated Fat200 g

Monounsaturated Fat292 g

Polyunsaturated Fat157 g

Cholesterol694 mg

Sodium1884 mg

Potassium196 mg

Calcium1070 mg

Iron9.9 mg

Magnesium43 mg

Phosphorus542 mg

Zinc1 mg

Copper0.2 mg

Manganese1.1 mg

Vitamin D33 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E20 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)0.6 mg

Niacin (B3)9.6 mg

Folate227 mcg

Choline830 mg

Caffeine0 mg

Water16 g

As published

This recipe was extracted from Liverpool School of Cookery recipe book (1900) by E. E. Mann, page 21. The excerpt below is the record exactly as published.

Fruit Tart. Fruit to fill a 1 pint pie dish. Sugar to sweeten, Water if required, 5 oz. flour. Pinch of salt, 4 teaspoonful baking powder, 24 oz. butter, lard or dripping. Water.

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