vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Marlborough Apple Tarts
From The complete cook book, 1900
Serves 6
This is an old and always good recipe.
Presented as published in 1900. 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
496Calories
3 gProtein
87 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories496 kcal
Protein3.5 g
Carbohydrates87 g
Fiber5.2 g
Sugars74 g
Total Fat18 g
Saturated Fat11 g
Monounsaturated Fat4.9 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Cholesterol62 mg
Sodium30 mg
Potassium407 mg
Calcium80 mg
Iron0.6 mg
Magnesium25 mg
Phosphorus104 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.4 mcg
Vitamin C15 mg
Vitamin A143 mcg
Vitamin E0.7 mg
Vitamin K3.4 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.6 mg
Folate7.1 mcg
Choline31 mg
Caffeine0 mg
Water353 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 111. The excerpt below is the record exactly as published.
MARLBOROUGH APPLE TARTS— VERY FINE. Quarter, and stew a dozen tart apples. To each tea- cup of this pulp, 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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