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German Fruit Tarts
From Around-the-world cook book, 1913
Serves 6
Presented as published in 1913. 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
238Calories
6 gProtein
50 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories238 kcal
Protein6 g
Carbohydrates50 g
Fiber0 g
Sugars17 g
Total Fat7.4 g
Saturated Fat0.5 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol48 mg
Sodium97 mg
Potassium90 mg
Calcium74 mg
Iron2.6 mg
Magnesium14 mg
Phosphorus93 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A18 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.8 mg
Folate71 mcg
Choline27 mg
Caffeine0 mg
Water23 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 79. The excerpt below is the record exactly as published.
GERMAN FRUIT TARTS Flour, 2 cups, Sugar, Ys cup, Butter, 3 level tablespoons, Milk, 1/3 cup, Egg, 1, Baking-powder, 1 teaspoon
Cook this with the app: pantry check, scaling, and the assistant.