vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Strawberry Tartlets
From Modern cookery, in all its branches, 1884
Serves 1
Presented as published in 1884. 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
644Calories
27 gProtein
90 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories644 kcal
Protein27 g
Carbohydrates90 g
Fiber0 g
Sugars81 g
Total Fat20 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol744 mg
Sodium285 mg
Potassium639 mg
Calcium151 mg
Iron4.1 mg
Magnesium52 mg
Phosphorus448 mg
Zinc2.8 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D4 mcg
Vitamin C134 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.2 mg
Folate94 mcg
Choline588 mg
Caffeine0 mg
Water357 g
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 336. The excerpt below is the record exactly as published.
STRAWBERRY TARTLETS. (GOOD.) Take a full half- pint of freshly-gathered strawberries, without the stalks ; first crush, and then mix them with two ounces and a half of powdered sugar ; stir to them by degrees four well-whisked eggs
Cook this with the app: pantry check, scaling, and the assistant.