Frenchdessert
Open Apple Tart
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. 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
572Calories
7 gProtein
124 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories572 kcal
Protein7 g
Carbohydrates124 g
Fiber2 g
Sugars87 g
Total Fat4.9 g
Saturated Fat1.6 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium129 mg
Potassium208 mg
Calcium64 mg
Iron1.8 mg
Magnesium13 mg
Phosphorus133 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C16 mg
Vitamin A80 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.1 mg
Folate43 mcg
Choline165 mg
Caffeine0 mg
Water93 g
As published
This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 48. The excerpt below is the record exactly as published.
Open apple tart. Salt cod with black butter sauce. Soak your cod for twenty-four hours in fresh water, boil in cold water. When done, place on a dish, cover with black butter sauce, and garnish with fresh parsley. French beans à l’Anglaise. Cut up your beans, boil them in salt and water, drain, and pour into a vegetable dish, on to a large lump of fresh butter, sprinkle with chopped parsley, and serve very hot. Open apple tart. Line à plain mould with short paste, brush some yolk of egg over it, and bake until a golden colour, turn it out, and fill the case half full of apple marmalade (see 31st of January), place some whole stewed apples on it, garnish them with apricot jam and dried cherries, surround the tart with pieces of apple jelly
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