Strawberry Tartlets
From Puddings and pastry à la mode, 1889
Cherries, gooseberries, apricots, etc., can also be used.
Presented as published in 1889. 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
880Calories
0 gProtein
227 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories880 kcal
Protein0.1 g
Carbohydrates227 g
Fiber0 g
Sugars227 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium5.8 mg
Potassium35 mg
Calcium8.9 mg
Iron0.2 mg
Magnesium4.1 mg
Phosphorus4.1 mg
Zinc0 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water135 g
As published
This recipe was extracted from Puddings and pastry à la mode (1889) by Harriet Anne de Salis, page 24. The excerpt below is the record exactly as published.
ufficient straw- berries, with the stalks removed, in a basin, and pour on them some boiling syrup made by boiling half a pound of lump sugar in a gill of water ; directly the syrup has been poured over the strawberries cover them with paper, which must be turned over the edge of the basin to keep in the heat and steam. Let them remain thus for an hour, then strain the syrup off and boil it up, and thicken with a little arrowroot mixed with a very little cold water, and which must be stirred in when the syrup is boiling ; add a few drops of cochineal
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