vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Orange Tart
From The thorough good cook, 1895
Serves 6
Serve warm.
Presented as published in 1895. 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
80Calories
1 gProtein
21 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories80 kcal
Protein1.3 g
Carbohydrates21 g
Fiber3.1 g
Sugars15 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol1.7 mg
Sodium1.6 mg
Potassium222 mg
Calcium56 mg
Iron0.3 mg
Magnesium15 mg
Phosphorus30 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C80 mg
Vitamin A15 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate43 mcg
Choline11 mg
Caffeine0 mg
Water118 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 227. The excerpt below is the record exactly as published.
Orange Tart. Line a shallow tart dish with a good puff-paste, and upon it pour the following mixture : — Take four Seville oranges, and double their weight of sugar; squeeze all the juice from the pulp, then boil the oranges till tender ; then pound them into a paste, adding the sugar, a tea- spoonful of butter, the juice from the oranges, and a few drops of essence of lemon
Cook this with the app: pantry check, scaling, and the assistant.