The Ascot Tartlet

Name: The Ascot Tartlet
Ingredients: half a pound of granulated cocoa-nut; the same weight of chocolate; a quarter of a pound of ground sweet almonds; one pound of powdered sugar; flavour with cinnamon; white of egg

From Puddings and Pastry à la Mode, 1889

Top with whipped cream when cold.

Presented as published in 1889. 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

3731Calories

41 gProtein

616 gCarbs

132 gFat

Full nutrition (34 nutrients)

Calories3731 kcal

Protein41 g

Carbohydrates616 g

Fiber30 g

Sugars557 g

Total Fat132 g

Saturated Fat48 g

Monounsaturated Fat59 g

Polyunsaturated Fat17 g

Omega-30.2 g

Cholesterol204 mg

Sodium136 mg

Potassium2177 mg

Calcium465 mg

Iron24 mg

Magnesium643 mg

Phosphorus1112 mg

Zinc8.8 mg

Copper3.6 mg

Manganese5.7 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A85 mcg

Vitamin E31 mg

Vitamin K19 mcg

Vitamin B60.3 mg

Vitamin B121 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.7 mg

Niacin (B3)5.8 mg

Folate73 mcg

Choline206 mg

Caffeine98 mg

Water46 g

As published

This recipe was extracted from Puddings and Pastry à la Mode (1889) by Harriet Anne de Salis, page 3. The excerpt below is the record exactly as published.

The Ascot Tartlet. Mix half a pound of granulated cocoa-nut and the same weight of chocolate, and a quarter of a pound of ground sweet almonds ; add one pound > In case any of my readers should not understand this technical culinary term, it means line a mould. A LA MODE, 7 of powdered sugar and flavour with cinnamon. Make into a soft paste with white of egg

Cook this with the app: pantry check, scaling, and the assistant.