Tart Crust
From The housekeeper's companion, 1883
Will keep for two months.
Presented as published in 1883. 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
3460Calories
47 gProtein
304 gCarbs
228 gFat
Full nutrition (34 nutrients)
Calories3460 kcal
Protein47 g
Carbohydrates304 g
Fiber0 g
Sugars13 g
Total Fat228 g
Saturated Fat87 g
Monounsaturated Fat100 g
Polyunsaturated Fat25 g
Omega-30 g
Cholesterol393 mg
Sodium81 mg
Potassium582 mg
Calcium102 mg
Iron22 mg
Magnesium107 mg
Phosphorus505 mg
Zinc3.6 mg
Copper0.6 mg
Manganese2.9 mg
Vitamin D6.4 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E1.8 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B120.4 mcg
Thiamin (B1)3.6 mg
Riboflavin (B2)1.9 mg
Niacin (B3)25 mg
Folate625 mcg
Choline255 mg
Caffeine0 mg
Water149 g
As published
This recipe was extracted from The housekeeper's companion (1883), page 133. The excerpt below is the record exactly as published.
Tart Crust. — The white oi one egg beaten to a stiff froth, one tablespoonful of white sugar, one cupful of lard, a little salt, five tablespoonfuls of water, three cupfuls of sifted flour
Cook this with the app: pantry check, scaling, and the assistant.