vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Invalids’ Tart
From Tried favourites cookery book, 1909
Serves 4
Presented as published in 1909. 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
127Calories
5 gProtein
18 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories127 kcal
Protein5.4 g
Carbohydrates18 g
Fiber1.5 g
Sugars14 g
Total Fat4.5 g
Saturated Fat1.9 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol100 mg
Sodium59 mg
Potassium228 mg
Calcium95 mg
Iron0.5 mg
Magnesium15 mg
Phosphorus124 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.1 mcg
Vitamin C4.5 mg
Vitamin A62 mcg
Vitamin E0.3 mg
Vitamin K0.8 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate12 mcg
Choline88 mg
Caffeine0 mg
Water171 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 168. The excerpt below is the record exactly as published.
invalids’ Tart. 1 lb. Apples, Sugar, 2 itiggN, a inair i.i «i>,u>ga Oolrc, 1 teacup Milk. Stew apples with sugar and nutmeg
Cook this with the app: pantry check, scaling, and the assistant.