Peach Tart
From Royal baker and pastry cook, 1913
Presented as published in 1913. 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
111Calories
1 gProtein
28 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories111 kcal
Protein1.4 g
Carbohydrates28 g
Fiber2.3 g
Sugars25 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium20 mg
Potassium183 mg
Calcium6.6 mg
Iron0.5 mg
Magnesium12 mg
Phosphorus33 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C6.2 mg
Vitamin A36 mcg
Vitamin E0 mg
Vitamin K4.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1.2 mg
Folate9 mcg
Choline0 mg
Caffeine0 mg
Water147 g
As published
This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 53. The excerpt below is the record exactly as published.
Peach Tart. — For each large peach allow 1 tablespoon sugar and 1 tablespoon water
Cook this with the app: pantry check, scaling, and the assistant.