Quince Tart
From Savouries and sweets suitable for luncheons and dinners, 1886
Presented as published in 1886. 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
518Calories
3 gProtein
138 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories518 kcal
Protein2.9 g
Carbohydrates138 g
Fiber14 g
Sugars109 g
Total Fat1.4 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium3.5 mg
Potassium973 mg
Calcium58 mg
Iron0.8 mg
Magnesium44 mg
Phosphorus119 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C43 mg
Vitamin A22 mcg
Vitamin E0.5 mg
Vitamin K6.5 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1 mg
Folate0 mcg
Choline37 mg
Caffeine0 mg
Water1055 g
As published
This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 30. The excerpt below is the record exactly as published.
Quince Tart. For Six or Seven Persons. — 6 apples ; 2 quinces ; half their weight of sugar ; 1 gill of water ; enough puff paste to cover a pie dish
Cook this with the app: pantry check, scaling, and the assistant.