Jam Tarts
From English and French cookery, 1890
Time to bake, a few minutes.
Presented as published in 1890. 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
121Calories
1 gProtein
11 gCarbs
8 gFat
Full nutrition (32 nutrients)
Calories121 kcal
Protein1.5 g
Carbohydrates11 g
Fiber0.4 g
Sugars0 g
Total Fat8 g
Saturated Fat2 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat2.1 g
Cholesterol0 mg
Sodium125 mg
Potassium15 mg
Calcium2.3 mg
Iron0.7 mg
Magnesium3.2 mg
Phosphorus15 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K3.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate15 mcg
Choline1.4 mg
Caffeine0 mg
Water2.3 g
As published
This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 71. The excerpt below is the record exactly as published.
Jam Tarts. — Butter some patty -pans, and line with pastry rolled out to a i inch thick. Put them into a quick oven; when nearly baked take out, put a little jam in each
Cook this with the app: pantry check, scaling, and the assistant.