Frenchdessertvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Lemon and Apple Tart
From A calendar of dinners, with 615 recipes, 1913
Serves 6
Presented as published in 1913. 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
436Calories
3 gProtein
63 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories436 kcal
Protein3.3 g
Carbohydrates63 g
Fiber1.4 g
Sugars58 g
Total Fat21 g
Saturated Fat8.5 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol102 mg
Sodium616 mg
Potassium152 mg
Calcium42 mg
Iron0.5 mg
Magnesium8.8 mg
Phosphorus66 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C12 mg
Vitamin A28 mcg
Vitamin E0.2 mg
Vitamin K1.4 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate9.7 mcg
Choline52 mg
Caffeine0 mg
Water115 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 143. The excerpt below is the record exactly as published.
Lemon and Apple Tart Coffee *Lemon and Apple Tart—Line a large pie plate with Crisco pastry. Mix together 2 cups grated apple, grated rind and juice of 1 lemon, 1% cups sugar, 2 eggs, beaten without sep- arating whites and yolks, 2 table- spoons melted Crisco, 1% teaspoon salt and 1 cup thin cream
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