Jam Tart
From McDougall's cookery book, 1950
Bake on a hot baking sheet.
Presented as published in 1950. 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
113Calories
1 gProtein
10 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories113 kcal
Protein1.4 g
Carbohydrates10 g
Fiber0.8 g
Sugars0 g
Total Fat7.4 g
Saturated Fat1.8 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat1.9 g
Cholesterol0 mg
Sodium116 mg
Potassium14 mg
Calcium2.2 mg
Iron0.6 mg
Magnesium2.9 mg
Phosphorus14 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K3.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate17 mcg
Choline1.4 mg
Caffeine0 mg
Water4.7 g
As published
This recipe was extracted from McDougall's cookery book (1950) by McDougall's Ltd, page 16. The excerpt below is the record exactly as published.
JAM TART Short or New Crust Pastry (see page 23 and above). Jam or Marmalade
Cook this with the app: pantry check, scaling, and the assistant.