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Lemon Tartlets
From The housewife's referee, 1898
Serves 12
This will make a large quantity.
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
421Calories
5 gProtein
38 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories421 kcal
Protein4.9 g
Carbohydrates38 g
Fiber0.8 g
Sugars29 g
Total Fat28 g
Saturated Fat16 g
Monounsaturated Fat8.9 g
Polyunsaturated Fat2.1 g
Omega-30.1 g
Cholesterol155 mg
Sodium149 mg
Potassium88 mg
Calcium70 mg
Iron1.1 mg
Magnesium8.3 mg
Phosphorus90 mg
Zinc0.5 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.5 mcg
Vitamin C8.9 mg
Vitamin A234 mcg
Vitamin E0.9 mg
Vitamin K2.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.6 mg
Folate26 mcg
Choline80 mg
Caffeine0 mg
Water44 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 144. The excerpt below is the record exactly as published.
Lemon Tartlets. — Reduce to powder half a pound of savoy biscuits, sift and add three-quarters of a pound of powdered sugar ; grate and add the rind of two lemons and the juice strained. Add now three-quarters of a pound of melted butter, a little cream, six eggs, and a small nutmeg grated
Cook this with the app: pantry check, scaling, and the assistant.