vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Lemon Tarts Filling
From The new practical housekeeping, 1890
Serves 3
Presented as published in 1890. 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
558Calories
10 gProtein
121 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories558 kcal
Protein10 g
Carbohydrates121 g
Fiber4.7 g
Sugars113 g
Total Fat14 g
Saturated Fat2.1 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol269 mg
Sodium98 mg
Potassium405 mg
Calcium105 mg
Iron1.7 mg
Magnesium26 mg
Phosphorus161 mg
Zinc1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.3 mcg
Vitamin C99 mg
Vitamin A121 mcg
Vitamin E1 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.5 mg
Folate75 mcg
Choline209 mg
Caffeine0 mg
Water216 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 427. The excerpt below is the record exactly as published.
cup and a half sugar, grated rind and juice of two large oranges, juice of two lem- ons, two tablespoons butter, three yolKs and one whole egg added last. Use as in either way in Lemon Tarts, or spread cold between layers of cake. In baking the tarts, it is sometimes necessary to cover with paper or place a pan above them on upper grate. Prune Tarta. — Scald prunes, remove stones, take out kernels and put latter into a little cranberry \ nice with the prunes and sugar ; simmer till tender, and when cold fill any shells. Raisin Tarts. — Heaping coffee-cup stoned and chopped raisins, two small cups powdered sugar, grated rind and juice of twd lemons
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