vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Italian Tarts
From With a saucepan over the sea, 1902
Serves 6
Presented as published in 1902. 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
94Calories
1 gProtein
16 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories94 kcal
Protein0.9 g
Carbohydrates16 g
Fiber0.3 g
Sugars9.3 g
Total Fat2.9 g
Saturated Fat1 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.5 g
Cholesterol10 mg
Sodium118 mg
Potassium18 mg
Calcium6 mg
Iron0.3 mg
Magnesium2 mg
Phosphorus46 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A1.3 mcg
Vitamin E0.2 mg
Vitamin K2.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate9.5 mcg
Choline9.5 mg
Caffeine0 mg
Water4.9 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 66. The excerpt below is the record exactly as published.
ITALIAN TARTS. (Turin.) Have ready six sponge cakes, tall and round, like tarts, scoop out the centres, and roll the out- sides in jam, then in chopped nuts. Fill with a half a peach, preserved or stewed, free from juice, on top of a layer of sweetened whipped cream
Cook this with the app: pantry check, scaling, and the assistant.