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Tarte aux Pommes (Apple Tart)
From Banquets of the nations, 1911
Serves 2
Presented as published in 1911. 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
432Calories
10 gProtein
82 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories432 kcal
Protein10 g
Carbohydrates82 g
Fiber4.7 g
Sugars51 g
Total Fat17 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol219 mg
Sodium4924 mg
Potassium454 mg
Calcium58 mg
Iron2.8 mg
Magnesium30 mg
Phosphorus173 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D1 mcg
Vitamin C14 mg
Vitamin A87 mcg
Vitamin E0.7 mg
Vitamin K2.3 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.3 mg
Folate69 mcg
Choline159 mg
Caffeine0 mg
Water362 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 38. The excerpt below is the record exactly as published.
Tarte aux Pommes. (Apple Tart.) Mince four good apples, free from skin and core, and put into a pan with butter. Toss them on a brisk fire, add sugar, and reduce the moisture. As soon as suffi- ciently done, without being in a pulp, put them in a tart dish, smooth them with the blade of a knife into a dome shape, and let them cool. Make a cream of two eggs, two ounces of flour (half wheat and half rice), the same of sugar, a little salt, and flavour with almond essence
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