Invalid Fruit Tart

Name: Invalid Fruit Tart
Ingredients: One penny sponge cake; One egg; One teaspoonful castor sugar; One gill milk; One large apple; Two tablespoonfuls water; One dessertspoonful sugar

From Plain cookery recipes, 1908

Presented as published in 1908. 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

192Calories

4 gProtein

37 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories192 kcal

Protein4.5 g

Carbohydrates37 g

Fiber2.3 g

Sugars32 g

Total Fat4.2 g

Saturated Fat2.3 g

Monounsaturated Fat0.8 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol15 mg

Sodium47 mg

Potassium345 mg

Calcium160 mg

Iron0.1 mg

Magnesium22 mg

Phosphorus143 mg

Zinc0.6 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D1.2 mcg

Vitamin C7.2 mg

Vitamin A43 mcg

Vitamin E0.2 mg

Vitamin K1.1 mcg

Vitamin B60.1 mg

Vitamin B120.7 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.3 mg

Folate0 mcg

Choline28 mg

Caffeine0 mg

Water293 g

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 62. The excerpt below is the record exactly as published.

Invalid Fruit Tart. One penny sponge cake. One egg. One teaspoonful castor sugar. One gill milk. One large apple. Two tablespoonfuls water. One dessertspoonful sugar

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