Frenchdessertvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Raspberry Cream Tart
From The Rural cook book, 1907
Serves 8
A refreshing tart with a creamy topping.
Presented as published in 1907. 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
48Calories
3 gProtein
7 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories48 kcal
Protein2.6 g
Carbohydrates7.1 g
Fiber0 g
Sugars3.8 g
Total Fat1 g
Saturated Fat0.6 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol3.7 mg
Sodium12 mg
Potassium90 mg
Calcium42 mg
Iron0.1 mg
Magnesium9 mg
Phosphorus39 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C6.5 mg
Vitamin A9.7 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate0 mcg
Choline5.4 mg
Caffeine0 mg
Water62 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 36. The excerpt below is the record exactly as published.
Raspberry Cream Tart. — Line a pie plate with good paste, and fill with ted raspberries, sweetened with powdered sugar. Cover with paste, but do not pinch it down at the edges. When it is done, lift the top crust, which is thicker than usual, and pour upon the fruit a cream made as follows: One small cup of rich milk, heated to boiling point; whites of two eggs beaten light and stirred into the boiling milk; one tablespoonful of. white sugar; one-half teaspoonful of cornstarch
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