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Tart of Very Young Green Apples
From Modern cookery, in all its branches, 1884
Serves 1
Resembles a green apricot-tart.
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
183Calories
0 gProtein
48 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories183 kcal
Protein0.5 g
Carbohydrates48 g
Fiber2.3 g
Sugars43 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1 mg
Potassium163 mg
Calcium10 mg
Iron0.1 mg
Magnesium7.5 mg
Phosphorus20 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C7.2 mg
Vitamin A3.6 mcg
Vitamin E0.1 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline6.1 mg
Caffeine0 mg
Water181 g
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 327. The excerpt below is the record exactly as published.
TART OF VERY YOUNG GREEN APPLES. (GOOD.) Take very young apples from the tree before the cores are formed, clear off the buds and stalks, wash them well, and fill a tart-dish with them after having rolled them in plenty of sugar, or strew layers of sugar between them ; add a very small quantity of water
Cook this with the app: pantry check, scaling, and the assistant.