vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Tartelettes a la Sefton
From Cookery and housekeeping, 1882
Serves 1
Presented as published in 1882. 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
262Calories
22 gProtein
2 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories262 kcal
Protein22 g
Carbohydrates2.5 g
Fiber0 g
Sugars0.6 g
Total Fat17 g
Saturated Fat6.4 g
Monounsaturated Fat6.2 g
Polyunsaturated Fat3 g
Omega-30.1 g
Cholesterol568 mg
Sodium410 mg
Potassium228 mg
Calcium183 mg
Iron2.7 mg
Magnesium22 mg
Phosphorus368 mg
Zinc2.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A266 mcg
Vitamin E1.6 mg
Vitamin K0.6 mcg
Vitamin B60.3 mg
Vitamin B121.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.1 mg
Folate71 mcg
Choline443 mg
Caffeine0 mg
Water117 g
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 104. The excerpt below is the record exactly as published.
Tartelettes a la Sefton. Line the patty-pans with the above paste, and put in the following custard : — 2 tablespoonsful of grated Parmesan cheese; 3 yolks of eggs ; A pinch of cayenne pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.