Frenchdessertvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Raspberry and Cream Tart
From Cassell's dictionary of cookery, 1892
Serves 6
Presented as published in 1892. 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
190Calories
3 gProtein
2 gCarbs
19 gFat
Full nutrition (24 nutrients)
Calories190 kcal
Protein3.5 g
Carbohydrates1.7 g
Total Fat19 g
Saturated Fat8 g
Monounsaturated Fat2.9 g
Cholesterol40 mg
Sodium8 mg
Potassium38 mg
Calcium24 mg
Iron0 mg
Magnesium2.3 mg
Phosphorus22 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin E0.9 mg
Vitamin K0.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Water31 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1476. The excerpt below is the record exactly as published.
Raspberry and Cream Tart.— Roll out a thin puft'-paste, lay it in a patty-pan, piut in raspberries, and strew finoh^-jjowdered loaf- sugar over them. Put on a Ud; and when baked enough, cut the lid open, and put in half a pint of cream, the yolks of two eggs well beaten, and a little sugar
Cook this with the app: pantry check, scaling, and the assistant.