Strawberry Tartlets
From Luncheons, 1902
Cook strawberries until softened but not mushy.
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
774Calories
0 gProtein
200 gCarbs
1 gFat
Full nutrition (15 nutrients)
Calories774 kcal
Protein0 g
Carbohydrates200 g
Sugars201 g
Total Fat0.6 g
Sodium2 mg
Potassium4 mg
Calcium2 mg
Iron0.1 mg
Magnesium0.6 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Water0 g
As published
This recipe was extracted from Luncheons (1902) by Mary Ronald, page 60. The excerpt below is the record exactly as published.
STRAWBERRY TARTLETS Use tartlet shells made of any good pastry, puff-paste trim- mings preferred. Just before serving, freshen the shells by heating them, if they have been kept some time, and fill with stewed fresh strawberries. Serve the juice separately in a sauee-dish. To prepare the strawberries, put them in a saucepan and cover them with enough sugar to sweeten them
Cook this with the app: pantry check, scaling, and the assistant.