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Tart Paste

Name: Tart Paste
Yield: 8 servings
Ingredients: one-half cupful of water; one-half cupful of lard; the beaten white of one egg; three tablespoonfuls of powdered sugar; one teaspoonful of cream tartar; one-half teaspoonful of soda; add flour enough to make a moderately stiff dough

From The century cook book, 1894

Serves 8

Presented as published in 1894. 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

154Calories

1 gProtein

6 gCarbs

14 gFat

Full nutrition (33 nutrients)

Calories154 kcal

Protein0.6 g

Carbohydrates6.5 g

Fiber0.1 g

Sugars3.1 g

Total Fat14 g

Saturated Fat5.4 g

Monounsaturated Fat6.3 g

Polyunsaturated Fat1.6 g

Cholesterol16 mg

Sodium25 mg

Potassium108 mg

Calcium6.3 mg

Iron0.2 mg

Magnesium1.3 mg

Phosphorus6.7 mg

Zinc0.1 mg

Copper0 mg

Manganese0 mg

Vitamin D0.4 mcg

Vitamin C0 mg

Vitamin A3.9 mcg

Vitamin E0.1 mg

Vitamin K0.1 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.3 mg

Folate6.6 mcg

Choline12 mg

Caffeine0 mg

Water17 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 90. The excerpt below is the record exactly as published.

Tart Paste. Take one-half cupful of water, one-half cupful of lard, the beaten white of one egg, three tablespoon- fuls of powdered sugar, and one teaspoonful of cream tartar, and one-half teaspoonful of soda; add flour enough to make a moderately stiff dough

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