vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Plum Custard Tartlets
From Original White House Cookbook, 1887
Serves 2
These are much more easily handled than pieces of pie or even pies whole, and can be packed nicely for carrying.
Presented as published in 1887. 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
562Calories
8 gProtein
126 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories562 kcal
Protein7.9 g
Carbohydrates126 g
Fiber3.1 g
Sugars123 g
Total Fat5.7 g
Saturated Fat1.6 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol186 mg
Sodium72 mg
Potassium424 mg
Calcium42 mg
Iron1.3 mg
Magnesium22 mg
Phosphorus135 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C21 mg
Vitamin A118 mcg
Vitamin E1.1 mg
Vitamin K15 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1 mg
Folate35 mcg
Choline151 mg
Caffeine0 mg
Water234 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 216. The excerpt below is the record exactly as published.
PLUM CUSTARD TARTLETS. One pint of greengage plums, after being rubbed through a sieve, one large cup of sugar, the yolks of two eggs well beaten
Cook this with the app: pantry check, scaling, and the assistant.