Lemon Tart
From Savouries and sweets suitable for luncheons and dinners, 1886
Presented as published in 1886. 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
919Calories
5 gProtein
244 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories919 kcal
Protein5.3 g
Carbohydrates244 g
Fiber11 g
Sugars211 g
Total Fat2 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium24 mg
Potassium571 mg
Calcium122 mg
Iron2.9 mg
Magnesium39 mg
Phosphorus72 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C212 mg
Vitamin A4 mcg
Vitamin E0.6 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate57 mcg
Choline20 mg
Caffeine0 mg
Water830 g
As published
This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 30. The excerpt below is the record exactly as published.
Lemon Tart. Foe, Four Persons. — 4 lemons ; 1 tablespoonful of flour ; ■ 1 breakfast- cupful of sugar ; 1 pint of water ; enough paste to line and cover a pie dish
Cook this with the app: pantry check, scaling, and the assistant.