To Prepare Apples or Pears for Tartlets
From The confectioner's and pastry-cook's guide, or, Confectionery made easy ..., 1890
Apricots may be served in the same manner, leaving out the lemon juice.
Presented as published in 1890. 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
803Calories
1 gProtein
210 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories803 kcal
Protein1.1 g
Carbohydrates210 g
Fiber2.8 g
Sugars203 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium11 mg
Potassium144 mg
Calcium35 mg
Iron0.7 mg
Magnesium11 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate11 mcg
Choline5.1 mg
Caffeine0 mg
Water325 g
As published
This recipe was extracted from The confectioner's and pastry-cook's guide, or, Confectionery made easy ... (1890) by George Read, page 12. The excerpt below is the record exactly as published.
TO PREPAHlS APPLES OR PEARS FOR TARTLETS. If apples or pears are used to fill the tartlets, let them be peeled, cored, and cut in quarters; then boil them in water, till tender. Drain off nearly the whole of the water in which they were boiled, and reduce the fruit to a pulp, either by squeezing, or by passing it through a sieve or colander. Rub off the yellow rind of a lemon with some loaf sugar; scrape this off and mix with the pulp; add more sugar, if necessary
Cook this with the app: pantry check, scaling, and the assistant.