Pippin Tarts

Name: Pippin Tarts
Ingredients: Pare two oranges very thin; pare and core six apples; with a gill of water; add half a pound of sugar; to the orange juice

From Puddings and pastry à la mode, 1889

Presented as published in 1889. 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

1644Calories

8 gProtein

425 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories1644 kcal

Protein7.8 g

Carbohydrates425 g

Fiber23 g

Sugars384 g

Total Fat3.2 g

Saturated Fat0.3 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.5 g

Cholesterol0 mg

Sodium6 mg

Potassium1959 mg

Calcium221 mg

Iron1.4 mg

Magnesium100 mg

Phosphorus203 mg

Zinc0.9 mg

Copper0.6 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C290 mg

Vitamin A61 mcg

Vitamin E1.2 mg

Vitamin K6.5 mcg

Vitamin B60.7 mg

Vitamin B120 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.4 mg

Niacin (B3)2.1 mg

Folate160 mcg

Choline67 mg

Caffeine0 mg

Water1526 g

As published

This recipe was extracted from Puddings and pastry à la mode (1889) by Harriet Anne de Salis, page 20. The excerpt below is the record exactly as published.

Pippin Tarts. Pare two oranges very thin, boil the peel till tender, shred it fine, pare and core six apples and 46 PUDDINGS AND PASTRY put them in a jar with a gill of water ; when half- cooked add half a pound of sugar to the orange juice

Cook this with the app: pantry check, scaling, and the assistant.