vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
LEMON TARTLETS
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 5
Presented as published in 1907. 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
721Calories
20 gProtein
108 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories721 kcal
Protein20 g
Carbohydrates108 g
Fiber2.3 g
Sugars99 g
Total Fat25 g
Saturated Fat5.3 g
Monounsaturated Fat13 g
Polyunsaturated Fat5.1 g
Omega-30 g
Cholesterol469 mg
Sodium190 mg
Potassium321 mg
Calcium151 mg
Iron3.2 mg
Magnesium75 mg
Phosphorus372 mg
Zinc2.3 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D2.5 mcg
Vitamin C0.4 mg
Vitamin A192 mcg
Vitamin E7.4 mg
Vitamin K0.4 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.9 mg
Folate96 mcg
Choline375 mg
Caffeine0 mg
Water100 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 27. The excerpt below is the record exactly as published.
LEMON TARTLETS. Rub eight ounces of almond paste with the juice and grated rind of two lemons and eight ounces of sugar. Make a custard of one quart of rich milk, twelve yolks and six ounces of sugar
Cook this with the app: pantry check, scaling, and the assistant.