vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Tart with Sugar Icing
From Cassell's dictionary of cookery, 1892
Serves 1
Time to bake: 30 minutes for a moderate-sized tart.
Presented as published in 1892. 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
360Calories
19 gProtein
39 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories360 kcal
Protein19 g
Carbohydrates39 g
Fiber0 g
Sugars38 g
Total Fat14 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium213 mg
Potassium208 mg
Calcium84 mg
Iron2.6 mg
Magnesium18 mg
Phosphorus297 mg
Zinc1.9 mg
Copper0.1 mg
Manganese0 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.1 mg
Folate71 mcg
Choline441 mg
Caffeine0 mg
Water114 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1967. The excerpt below is the record exactly as published.
Tart with Sugar Icing.— The appear- ance of tarts made in the ordinary way, and with all kinds of fruit, is very much improved by icing them. In order to do this proceed as follows : — Line the edges of the dish with good crust, fill it with fniit and a little sugar, lay on the cover, press down the edges, and trim them neatly. Whisk the whites of three eggs to a solid froth, and at the last moment stir three table-spoonfuls of finely-sifted and per- fectly dry sugar
Cook this with the app: pantry check, scaling, and the assistant.