vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Strawberry Tarts
From Dora's cook book, 1888
Serves 2
Presented as published in 1888. 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
588Calories
27 gProtein
76 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories588 kcal
Protein27 g
Carbohydrates76 g
Fiber0 g
Sugars67 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
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 55. The excerpt below is the record exactly as published.
STRAWBERRY TARTS. Take a pint of fresh strawberries, remove the hulls, and pass them through a fine sieve; add a quarter of a pound of powdered and sifted loaf ‘sugar, whisk thoroughly eight fresh eggs
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