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Swiss Apple Tartlet
From Miss Parloa's kitchen companion, 1887
Serves 4
Use plain or rich paste to line the plate.
Presented as published in 1887. 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
527Calories
4 gProtein
131 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories527 kcal
Protein4.4 g
Carbohydrates131 g
Fiber4.7 g
Sugars97 g
Total Fat1.7 g
Saturated Fat0.5 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium3.3 mg
Potassium353 mg
Calcium28 mg
Iron2.1 mg
Magnesium25 mg
Phosphorus74 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A6.8 mcg
Vitamin E0.2 mg
Vitamin K2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.4 mg
Folate51 mcg
Choline12 mg
Caffeine0 mg
Water355 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 308. The excerpt below is the record exactly as published.
Swiss Apple Tartlet. For a tartlet about the size of a large breakfast-plate use three pints of apples, one cupful and a quarter of sugar, the same quantity of water, about a quarter of a grated nutmeg, and plain or rich paste to line the plate, (one cupful of flour
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