Invalid's Tart

Name: Invalid's Tart
Ingredients: I lb. apples; Sugar; A little nutmeg; One small sponge cake; 1 teacup of milk; 2 eggs

From The St. Mungo cookery book, 1904

Presented as published in 1904. 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

364Calories

9 gProtein

69 gCarbs

8 gFat

Full nutrition (34 nutrients)

Calories364 kcal

Protein9.2 g

Carbohydrates69 g

Fiber5.9 g

Sugars58 g

Total Fat8.4 g

Saturated Fat4.6 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol29 mg

Sodium93 mg

Potassium774 mg

Calcium322 mg

Iron0.3 mg

Magnesium47 mg

Phosphorus296 mg

Zinc1.3 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D2.3 mcg

Vitamin C18 mg

Vitamin A87 mcg

Vitamin E0.3 mg

Vitamin K2.7 mcg

Vitamin B60.3 mg

Vitamin B121.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.7 mg

Folate0 mcg

Choline59 mg

Caffeine0 mg

Water608 g

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 75. The excerpt below is the record exactly as published.

INVALID’S TART. I lb. apples. Sugar. A little nutmeg. One small sponge cake. 1 teacup of milk. 2 eggs

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