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Rhubarb and Fig Tart
From Cookery for every household, 1914
Serves 2
Time to bake, 0.5 to 1 hour. Sufficient for 4 or 5 persons. Probable cost, 1s.
Presented as published in 1914. 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
603Calories
6 gProtein
141 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories603 kcal
Protein5.7 g
Carbohydrates141 g
Fiber11 g
Sugars115 g
Total Fat5.6 g
Saturated Fat1.4 g
Monounsaturated Fat2 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol0 mg
Sodium83 mg
Potassium1518 mg
Calcium418 mg
Iron2.6 mg
Magnesium77 mg
Phosphorus88 mg
Zinc0.8 mg
Copper0.2 mg
Manganese2.8 mg
Vitamin D0 mcg
Vitamin C37 mg
Vitamin A27 mcg
Vitamin E1.3 mg
Vitamin K137 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.5 mg
Folate44 mcg
Choline33 mg
Caffeine0 mg
Water471 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 571. The excerpt below is the record exactly as published.
Rhubarb and Fig Tart 2 lbs. rhubarb. 4 lb. figs. [ 4 tea-sp. ground ginger. 1 cupful sugar. " I Pastry
Cook this with the app: pantry check, scaling, and the assistant.