Open Jam Tart
From Sea Cookery, 1911
It is a sign that the bottom of the tarts are sufficiently baked when the jam boils, or if the paste can easily be moved off the plate.
Presented as published in 1911. 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
3834Calories
50 gProtein
512 gCarbs
177 gFat
Full nutrition (33 nutrients)
Calories3834 kcal
Protein50 g
Carbohydrates512 g
Fiber2.5 g
Sugars110 g
Total Fat177 g
Saturated Fat67 g
Monounsaturated Fat77 g
Polyunsaturated Fat19 g
Cholesterol162 mg
Sodium1963 mg
Potassium795 mg
Calcium1175 mg
Iron29 mg
Magnesium135 mg
Phosphorus922 mg
Zinc3.6 mg
Copper0.9 mg
Manganese3.5 mg
Vitamin D4.3 mcg
Vitamin C20 mg
Vitamin A0 mcg
Vitamin E1.3 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)4.3 mg
Riboflavin (B2)2.2 mg
Niacin (B3)31 mg
Folate751 mcg
Choline108 mg
Caffeine0 mg
Water115 g
As published
This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 86. The excerpt below is the record exactly as published.
OPEN JAM TART. 1 lb. flour 6 ozs. lard 4 teaspoonful baking powder pinch salt cold water -5- lb. jam.
Cook this with the app: pantry check, scaling, and the assistant.