Frenchdessertvegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Raspberry Tart
From Cassell's dictionary of cookery, 1892
Serves 6
Time to bake: three-quarters of an hour for a moderate-sized tart.
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
20Calories
0 gProtein
2 gCarbs
1 gFat
Full nutrition (32 nutrients)
Calories20 kcal
Protein0.2 g
Carbohydrates1.8 g
Fiber0.1 g
Sugars0 g
Total Fat1.3 g
Saturated Fat0.3 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium21 mg
Potassium2.6 mg
Calcium0.4 mg
Iron0.1 mg
Magnesium0.5 mg
Phosphorus2.6 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2.6 mcg
Choline0.2 mg
Caffeine0 mg
Water0.4 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 1485. The excerpt below is the record exactly as published.
Raspberry Tart. — FiU a pie-dish with picked raspberries, or, if preferred, with equal portions of raspberries and red currants. Line the edges of the dish with pastry, strew sugar
Cook this with the app: pantry check, scaling, and the assistant.