vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Icing for Tarts
From Consult me, 1902
Serves 2
This icing gives a nice finish to tarts.
Presented as published in 1902. 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
79Calories
1 gProtein
0 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories79 kcal
Protein1.4 g
Carbohydrates0.1 g
Fiber0 g
Sugars0 g
Total Fat8.2 g
Saturated Fat3.6 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol15 mg
Sodium0.8 mg
Potassium1.7 mg
Calcium1.7 mg
Iron0 mg
Magnesium0.1 mg
Phosphorus1.7 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A49 mcg
Vitamin E0.6 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.2 mcg
Choline1.3 mg
Caffeine0 mg
Water5.6 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 266. The excerpt below is the record exactly as published.
EING, for Tarts.— Beat the yolk of an egg, and some melted butter
Cook this with the app: pantry check, scaling, and the assistant.