Frenchdessertvegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Good Apple Tart
From Modern cookery, in all its branches, 1884
Serves 2
Can be converted into a creamed apple tart with custard.
Presented as published in 1884. 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
362Calories
1 gProtein
95 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories362 kcal
Protein1 g
Carbohydrates95 g
Fiber4.4 g
Sugars86 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1.1 mg
Potassium291 mg
Calcium21 mg
Iron0.4 mg
Magnesium14 mg
Phosphorus35 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C25 mg
Vitamin A5.9 mcg
Vitamin E0.2 mg
Vitamin K1.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate2.8 mcg
Choline11 mg
Caffeine0 mg
Water268 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 327. The excerpt below is the record exactly as published.
GOOD APPLE TART. A pound and a quarter of apples weighed after they are pared and cored, will be sufficient for a small tart, and four ounces more for one of moderate size. Lay a border of English puff-paste, or of cream-crust round the dish, just dip the apples into water, arrange them very compactly in it, higher in the centre than at the sides, and strew amongst them from three to four ounces of pounded sugar, or more should they be very acid : the grated rind and the strained juice of half a lemon
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