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Raspberry Tart
From Harper's cook book encyclopædia, 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
21Calories
0 gProtein
2 gCarbs
1 gFat
Full nutrition (32 nutrients)
Calories21 kcal
Protein0.3 g
Carbohydrates1.9 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
Potassium3.6 mg
Calcium0.5 mg
Iron0.1 mg
Magnesium0.7 mg
Phosphorus2.8 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C0.2 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
Water0.9 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 294. The excerpt below is the record exactly as published.
Raspberry Tart.— Fill a pie-dish with picked raspberries, or, if pre- ferred, with equal portions of rasp- berries and red currants. Line the edges of the dish with pastry, strew sugar over the top
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