vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Icing for Tarts
From Vegetarian cookery, 1891
Serves 6
Presented as published in 1891. 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
22Calories
1 gProtein
5 gCarbs
0 gFat
Full nutrition (16 nutrients)
Calories22 kcal
Protein0.5 g
Carbohydrates5.1 g
Sugars5 g
Total Fat0 g
Sodium0.1 mg
Potassium0.1 mg
Calcium0.1 mg
Iron0 mg
Magnesium0 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Riboflavin (B2)0 mg
Water4.3 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 93. The excerpt below is the record exactly as published.
Icing for Tarts. After tarts are baked, they are sometimes iced on the top, to improve their appearance ; this may be done in the following manner : — Beat the white of an egg to a froth, and with a soft brush or feather, spread it over the cover of the tart ; then sift white sugar
Cook this with the app: pantry check, scaling, and the assistant.