vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Jessie Tarts
From San Rafael cook book, 1906, 1906
Serves 1
Presented as published in 1906. 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
955Calories
1 gProtein
208 gCarbs
25 gFat
Full nutrition (33 nutrients)
Calories955 kcal
Protein1.3 g
Carbohydrates208 g
Fiber3.6 g
Sugars205 g
Total Fat25 g
Saturated Fat12 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.1 g
Cholesterol31 mg
Sodium14 mg
Potassium170 mg
Calcium13 mg
Iron1.1 mg
Magnesium16 mg
Phosphorus49 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C1.3 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate10 mcg
Choline4.8 mg
Caffeine0 mg
Water88 g
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 83. The excerpt below is the record exactly as published.
JESSIE TARTS — Mrs. Thos. S. Bonneau. Line gem tins with a rich pie crust, pinching up edges so that they will be as deep as possible, then fill them with the filling and bake in a moderately quick oven until brown and firm. Filling — Yolks of 4 eggs beaten with 1 cup of sugar, 4 tablespoons water, 1 tablespoon melted butter, 1 tablespoon vanilla extract
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