Puff Paste Tartlets

Name: Puff Paste Tartlets
Ingredients: 3 eggs; Grated rind of 1/2 orange; Pinch of salt; milk; butter; flour; Puff paste

From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936

These tartlets may also be filled with frangipane.

Presented as published in 1936. 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

820Calories

41 gProtein

109 gCarbs

46 gFat

Full nutrition (34 nutrients)

Calories820 kcal

Protein41 g

Carbohydrates109 g

Fiber0 g

Sugars12 g

Total Fat46 g

Saturated Fat9.2 g

Monounsaturated Fat7.2 g

Polyunsaturated Fat3.1 g

Omega-30.1 g

Cholesterol650 mg

Sodium311 mg

Potassium748 mg

Calcium411 mg

Iron9.7 mg

Magnesium81 mg

Phosphorus684 mg

Zinc3.9 mg

Copper0.3 mg

Manganese1 mg

Vitamin D5.3 mcg

Vitamin C0 mg

Vitamin A318 mcg

Vitamin E1.7 mg

Vitamin K0.5 mcg

Vitamin B60.5 mg

Vitamin B122.7 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)1.6 mg

Niacin (B3)8.8 mg

Folate271 mcg

Choline484 mg

Caffeine0 mg

Water346 g

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 160. The excerpt below is the record exactly as published.

3 eggs Grated rind of l/2 orange Pinch of salt Puff paste Bring milk, butter, sugar and orange rind to a boil. Add flour

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