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Lemon and Treacle Tart
From Miss Cameron's cookery book, 1898
Serves 2
Presented as published in 1898. 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
458Calories
2 gProtein
125 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories458 kcal
Protein1.7 g
Carbohydrates125 g
Fiber4.2 g
Sugars115 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium69 mg
Potassium279 mg
Calcium54 mg
Iron5 mg
Magnesium23 mg
Phosphorus33 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C80 mg
Vitamin A1.5 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate17 mcg
Choline7.7 mg
Caffeine0 mg
Water163 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 58. The excerpt below is the record exactly as published.
Lemon and Treacle Tait. Three or four lemons, £ lb. golden syrup, 2 oz. sugar
Cook this with the app: pantry check, scaling, and the assistant.