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Pippin Tarts
From Consult me, 1902
Serves 8
Presented as published in 1902. 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
347Calories
2 gProtein
91 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories347 kcal
Protein1.6 g
Carbohydrates91 g
Fiber6.8 g
Sugars78 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium0.7 mg
Potassium480 mg
Calcium42 mg
Iron0.4 mg
Magnesium23 mg
Phosphorus60 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C45 mg
Vitamin A14 mcg
Vitamin E0.3 mg
Vitamin K2.7 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate15 mcg
Choline19 mg
Caffeine0 mg
Water429 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 387. The excerpt below is the record exactly as published.
PIPPIN TARTS.— Pare thin two Seville oranges ; boil the peel ten- der, and shred it fine ; pare and core twenty appled, put them in a stewpan, and as little water as possible; when half-done add half a pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.