Tartelettes Vendome
From The Dudley book of cookery and household recipes, 1909
Serve very hot.
Presented as published in 1909. 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
279Calories
23 gProtein
10 gCarbs
16 gFat
Full nutrition (33 nutrients)
Calories279 kcal
Protein23 g
Carbohydrates10 g
Fiber2.1 g
Sugars6.3 g
Total Fat16 g
Saturated Fat5 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat2.3 g
Cholesterol560 mg
Sodium195 mg
Potassium650 mg
Calcium90 mg
Iron2.7 mg
Magnesium32 mg
Phosphorus374 mg
Zinc2.3 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D3.5 mcg
Vitamin C4.8 mg
Vitamin A224 mcg
Vitamin E1.6 mg
Vitamin K0.7 mcg
Vitamin B60.4 mg
Vitamin B121.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.2 mg
Niacin (B3)4.2 mg
Folate95 mcg
Choline464 mg
Caffeine0 mg
Water241 g
As published
This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 54. The excerpt below is the record exactly as published.
TARTELETTES VENDOME A QUARTER pound of mushrooms, one ounce of marrow, three hard-boiled eggs, a little parsley and shalots chopped separately very fine. Take a saucepan with a little butter and oil
Cook this with the app: pantry check, scaling, and the assistant.