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Nut Tart
From The Monmouth Baptist ladies' cook book, 1907
Serves 10
Ice and put walnuts on top.
Presented as published in 1907. 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
592Calories
15 gProtein
49 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories592 kcal
Protein15 g
Carbohydrates49 g
Fiber2.8 g
Sugars30 g
Total Fat37 g
Saturated Fat4.5 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat24 g
Omega-30 g
Cholesterol205 mg
Sodium81 mg
Potassium289 mg
Calcium75 mg
Iron2.8 mg
Magnesium75 mg
Phosphorus292 mg
Zinc2.1 mg
Copper0.6 mg
Manganese1.5 mg
Vitamin D1.1 mcg
Vitamin C0 mg
Vitamin A88 mcg
Vitamin E0.7 mg
Vitamin K1 mcg
Vitamin B60.4 mg
Vitamin B120.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.6 mg
Folate49 mcg
Choline165 mg
Caffeine0 mg
Water45 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 89. The excerpt below is the record exactly as published.
NUT TART. Mrs. W. C. Abbott. Eleven eggs beaten separately, one and one-half cups of sugar, sifted three times, one and one-half cups of cracker meal sifted three times, one pound of English walnuts chopped fine. Flavor with vanilla
Cook this with the app: pantry check, scaling, and the assistant.