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Peach Tart No. 1
From Fruit recipes, 1907
Serves 2
Presented as published in 1907. 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
376Calories
4 gProtein
72 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories376 kcal
Protein4.5 g
Carbohydrates72 g
Fiber2.7 g
Sugars33 g
Total Fat8.8 g
Saturated Fat2.2 g
Monounsaturated Fat4.9 g
Polyunsaturated Fat1.2 g
Cholesterol0 mg
Sodium550 mg
Potassium236 mg
Calcium27 mg
Iron2.3 mg
Magnesium15 mg
Phosphorus243 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C141 mg
Vitamin A21 mcg
Vitamin E0.9 mg
Vitamin K3.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.3 mg
Folate40 mcg
Choline7.7 mg
Caffeine0 mg
Water127 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 31. The excerpt below is the record exactly as published.
PEACH TART No. 1 Line a pie pan or baking-dish (bottom and sides or sides only) with a sweet, short biscuit dough and bake well. When brown fill with uncooked, sliced peaches
Cook this with the app: pantry check, scaling, and the assistant.