Lemon Tarts

Name: Lemon Tarts
Ingredients: Pare the rinds of four lemons; a quarter of a pound of blanched almonds; the same quantity of loaf sugar; the juice of the lemons; a little grated peel of lemon

From The Common sense recipe book, 1898

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

1267Calories

31 gProtein

193 gCarbs

59 gFat

Full nutrition (34 nutrients)

Calories1267 kcal

Protein31 g

Carbohydrates193 g

Fiber31 g

Sugars133 g

Total Fat59 g

Saturated Fat4.5 g

Monounsaturated Fat36 g

Polyunsaturated Fat14 g

Omega-30 g

Cholesterol0 mg

Sodium14 mg

Potassium1661 mg

Calcium462 mg

Iron7.9 mg

Magnesium355 mg

Phosphorus641 mg

Zinc3.9 mg

Copper1.4 mg

Manganese2.7 mg

Vitamin D0 mcg

Vitamin C318 mg

Vitamin A6 mcg

Vitamin E30 mg

Vitamin K0 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1.4 mg

Niacin (B3)4.7 mg

Folate116 mcg

Choline90 mg

Caffeine0 mg

Water539 g

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 78. The excerpt below is the record exactly as published.

Pare the rinds of four lemons, boil tender in two waters and beat very fine; add a quarter of a pound of blanched almonds cut thin, the same quantity of loaf sugar, the juice of the lemons and a little grated peel of lemon

Cook this with the app: pantry check, scaling, and the assistant.