Honeymoon Tart

Name: Honeymoon Tart
Ingredients: Pare and core 2 lbs. apples; sugar to taste; 1 egg; 2 tablespoons of sugar; 2 ounces of melted butter; 4 heaping tablespoons flour; 1 teaspoon baking powder; a little sweet milk

From The Carbon County cook book, 1926

Submitted by MRS. S. FARRIMOND, Cameron.

Presented as published in 1926. 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

1127Calories

13 gProtein

167 gCarbs

52 gFat

Full nutrition (34 nutrients)

Calories1127 kcal

Protein13 g

Carbohydrates167 g

Fiber12 g

Sugars117 g

Total Fat52 g

Saturated Fat30 g

Monounsaturated Fat15 g

Polyunsaturated Fat3 g

Omega-30.2 g

Cholesterol308 mg

Sodium548 mg

Potassium943 mg

Calcium354 mg

Iron3.8 mg

Magnesium53 mg

Phosphorus343 mg

Zinc1.4 mg

Copper0.4 mg

Manganese0.6 mg

Vitamin D1 mcg

Vitamin C36 mg

Vitamin A486 mcg

Vitamin E2.3 mg

Vitamin K9.6 mcg

Vitamin B60.4 mg

Vitamin B120.5 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.6 mg

Niacin (B3)3 mg

Folate75 mcg

Choline189 mg

Caffeine0 mg

Water837 g

As published

This recipe was extracted from The Carbon County cook book (1926), page 21. The excerpt below is the record exactly as published.

Honeymoon Tart. Pare and core 2 lbs. apples and stew slowly with sugar to taste. Put into a basin 1 egg and 2 tablespoons of sugar, beat thoroughly together, add 2 ounces of melted butter, 4 heaping tablespoons flour, 1 teaspoon baking powder, a little sweet milk

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