Marlborough Apple Tarts

Name: Marlborough Apple Tarts
Ingredients: a dozen tart apples; a teacup of sugar; half a cup of melted butter; the juice and grated rind of two lemons; a cup of milk; four eggs; half a nutmeg

From La cuisine creole, 1885

An old and reliable recipe.

Presented as published in 1885. 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

3073Calories

42 gProtein

508 gCarbs

118 gFat

Full nutrition (34 nutrients)

Calories3073 kcal

Protein42 g

Carbohydrates508 g

Fiber34 g

Sugars436 g

Total Fat118 g

Saturated Fat66 g

Monounsaturated Fat34 g

Polyunsaturated Fat8.3 g

Omega-30.4 g

Cholesterol1005 mg

Sodium394 mg

Potassium2891 mg

Calcium600 mg

Iron6.3 mg

Magnesium158 mg

Phosphorus938 mg

Zinc4.9 mg

Copper0.9 mg

Manganese0.9 mg

Vitamin D6.3 mcg

Vitamin C192 mg

Vitamin A1179 mcg

Vitamin E6.1 mg

Vitamin K21 mcg

Vitamin B61.5 mg

Vitamin B123.3 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)1.9 mg

Niacin (B3)2.6 mg

Folate119 mcg

Choline735 mg

Caffeine0 mg

Water2435 g

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 83. The excerpt below is the record exactly as published.

MARLBOBOUGH APPLE TABTS. YEBY FINE. Quarter, and stew a dozen tart apples. To each tea- cup of uns pulpy rubbed through a sieve, add a teacup of sugar, half a cup of melted butter, the juice and grated rind of two lemons, a cup of milk, four eggs and half a nutmeg

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