Pippin Tarts
From Puddings and Pastry à la Mode, 1889
Serve cold.
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
1561Calories
6 gProtein
407 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories1561 kcal
Protein6.3 g
Carbohydrates407 g
Fiber23 g
Sugars369 g
Total Fat2.6 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium5.8 mg
Potassium1629 mg
Calcium204 mg
Iron1.2 mg
Magnesium81 mg
Phosphorus169 mg
Zinc0.8 mg
Copper0.5 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C235 mg
Vitamin A61 mcg
Vitamin E1.2 mg
Vitamin K6.5 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2 mg
Folate108 mcg
Choline67 mg
Caffeine0 mg
Water1367 g
As published
This recipe was extracted from Puddings and Pastry à la Mode (1889) by Harriet Anne de Salis, page 18. 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 i 46 PUDDINGS AND PASTRY put them in a jar with a gill of water ; when half- cooked add half a pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.