Prune Tartlets

Name: Prune Tartlets
Ingredients: 1 tin prune puree; 1 gill cream; A little claret; Sugar; Lemon juice; 8 pastry cases

From Recipes for high-class cookery, 1912

Presented as published in 1912. 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

424Calories

3 gProtein

11 gCarbs

42 gFat

Full nutrition (34 nutrients)

Calories424 kcal

Protein2.7 g

Carbohydrates11 g

Fiber0.3 g

Sugars2.5 g

Total Fat42 g

Saturated Fat24 g

Monounsaturated Fat8.6 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol121 mg

Sodium25 mg

Potassium216 mg

Calcium78 mg

Iron0.1 mg

Magnesium13 mg

Phosphorus75 mg

Zinc0.3 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C39 mg

Vitamin A0 mcg

Vitamin E0.2 mg

Vitamin K2.8 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate20 mcg

Choline5.1 mg

Caffeine0 mg

Water160 g

As published

This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 26. The excerpt below is the record exactly as published.

PRUNE TARTLETS. 1 1^11 prune puree. •J- „ cream. A little claret. Sugar. Lemon juice. 8 pastry cases. Decoration. — 1 gill cream

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