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Invalid Fruit Tart
From Cookery for every household, 1914
Serves 1
Any other stewed fruit may be used instead of apples. Probable cost, 4c. or 5c.
Presented as published in 1914. 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
497Calories
13 gProtein
73 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories497 kcal
Protein13 g
Carbohydrates73 g
Fiber3.3 g
Sugars40 g
Total Fat18 g
Saturated Fat5.9 g
Monounsaturated Fat7 g
Polyunsaturated Fat3.6 g
Omega-30 g
Cholesterol205 mg
Sodium503 mg
Potassium401 mg
Calcium236 mg
Iron2.8 mg
Magnesium32 mg
Phosphorus309 mg
Zinc1.4 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D1.6 mcg
Vitamin C7.3 mg
Vitamin A104 mcg
Vitamin E0.8 mg
Vitamin K3.7 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2.1 mg
Folate64 mcg
Choline173 mg
Caffeine0 mg
Water297 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 865. The excerpt below is the record exactly as published.
Invalid Fruit Tart A lc?. sponge cake, or 2 finger biscuits. 1 egg. 1 tea-sp. castor sugar. $ gill of milk. 1 large apple. 2 table-sps. water. 1 dessert-sp. sugar
Cook this with the app: pantry check, scaling, and the assistant.