vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Raspberry Tart
From Consult me, 1902
Serves 6
Presented as published in 1902. 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
158Calories
3 gProtein
2 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories158 kcal
Protein2.9 g
Carbohydrates1.6 g
Fiber0 g
Sugars0.1 g
Total Fat15 g
Saturated Fat8.5 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol102 mg
Sodium32 mg
Potassium61 mg
Calcium33 mg
Iron0.3 mg
Magnesium4.3 mg
Phosphorus55 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A27 mcg
Vitamin E0.2 mg
Vitamin K1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate7.8 mcg
Choline49 mg
Caffeine0 mg
Water35 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 417. The excerpt below is the record exactly as published.
RASPBERRY TART. — Roll out some thin paste, and lay it in a dish or patty-pan. Put in the raspberries, strew over them fine sugar, cover the dish with a fine crust, and bake it. When done, cut it open, and put in warm half a pint of cream, the yolks of 2 or 3 eggs
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