vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Honey Tarts
From The bride's cook book, 1915
Serves 6
Presented as published in 1915. 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
347Calories
0 gProtein
48 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories347 kcal
Protein0.3 g
Carbohydrates48 g
Fiber0.2 g
Sugars46 g
Total Fat19 g
Saturated Fat16 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium20 mg
Potassium33 mg
Calcium4 mg
Iron0.3 mg
Magnesium1.5 mg
Phosphorus4.1 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A0 mcg
Vitamin E0.7 mg
Vitamin K4.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2.2 mcg
Choline1.3 mg
Caffeine0 mg
Water10 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 35. The excerpt below is the record exactly as published.
HONEY TARTS Make pie crust; cut out with an old- fashioned tart cutter. If one of these is not available, use rounds of crust with rings of the pastry around the edges. Bake light brown and fill the center just before using; sprinkle with nuts or whipped cream. Filling for center: 1 Cup Honey Yz Cup Butter or Butter Substitute 1 Egg Lemon Extract, or Juice to Taste
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