Open Tart

Name: Open Tart
Ingredients: Short crust pastry (six ounces flour, three ounces butter, etc.); Beaten white of egg; Castor sugar; Jam, or stewed fruit

From Plain cookery recipes, 1908

Serve hot or cold.

Presented as published in 1908. 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

184Calories

8 gProtein

11 gCarbs

12 gFat

Full nutrition (34 nutrients)

Calories184 kcal

Protein7.7 g

Carbohydrates11 g

Fiber0.8 g

Sugars0.2 g

Total Fat12 g

Saturated Fat3.4 g

Monounsaturated Fat5.1 g

Polyunsaturated Fat2.9 g

Omega-30 g

Cholesterol186 mg

Sodium187 mg

Potassium83 mg

Calcium30 mg

Iron1.5 mg

Magnesium8.9 mg

Phosphorus113 mg

Zinc0.7 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E0.6 mg

Vitamin K3.3 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.7 mg

Folate41 mcg

Choline148 mg

Caffeine0 mg

Water43 g

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 32. The excerpt below is the record exactly as published.

Open Tart. Short crust pastry (six ounces flour, three ounces butter, etc.). Beaten white of egg. Castor sugar. Jam, or stewed fruit

Cook this with the app: pantry check, scaling, and the assistant.