Imperial Vanilla Cream Tart
From Perfection in baking, 1895
Other flavors can be used instead of vanilla.
Presented as published in 1895. 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
1035Calories
39 gProtein
173 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories1035 kcal
Protein39 g
Carbohydrates173 g
Fiber0 g
Sugars172 g
Total Fat20 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol744 mg
Sodium319 mg
Potassium302 mg
Calcium124 mg
Iron3.8 mg
Magnesium30 mg
Phosphorus403 mg
Zinc2.6 mg
Copper0.5 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1 mg
Niacin (B3)0.2 mg
Folate99 mcg
Choline594 mg
Caffeine0 mg
Water162 g
As published
This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 7. The excerpt below is the record exactly as published.
Imperial Vanilla Cream Tart*. Line a dish with Vienna tart paste, making rim double thickness and bake. Beat the whites of four eggs very stiff, adding six ounces of sugar, a little at a time, then mix in the four yolks and two table- spoonfuls of dissolved gelatine with one tablespoonful of vanilla extract
Cook this with the app: pantry check, scaling, and the assistant.