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Pecan Tarts I or Venetian Boats
From Boston Cooking-School cook book, 1896
Serves 8
Presented as published in 1896. 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
246Calories
4 gProtein
49 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories246 kcal
Protein4.2 g
Carbohydrates49 g
Fiber0 g
Sugars35 g
Total Fat9.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol17 mg
Sodium16 mg
Potassium225 mg
Calcium58 mg
Iron1.7 mg
Magnesium34 mg
Phosphorus33 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.1 mcg
Vitamin C0.1 mg
Vitamin A2.5 mcg
Vitamin E0.7 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate29 mcg
Choline3.4 mg
Caffeine0 mg
Water19 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 264. The excerpt below is the record exactly as published.
PECAN TARTS I OR VENETIAN BOATS 14 cup butter 14 teaspoon soda 4 cup brown sugar V4 teaspoon clove 2 egg yolks, beaten until thick 4% teaspoon grated nutmeg 14 cup molasses Few grains cayenne 14 cup milk Few gratings lemon rind 11% cups flour 14 cup chopped pecan nut meats
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