Treacle Tart
From The doctors' cookery book, 1938
Presented as published in 1938. 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
2463Calories
25 gProtein
341 gCarbs
117 gFat
Full nutrition (33 nutrients)
Calories2463 kcal
Protein25 g
Carbohydrates341 g
Fiber0 g
Sugars166 g
Total Fat117 g
Saturated Fat44 g
Monounsaturated Fat51 g
Polyunsaturated Fat13 g
Cholesterol108 mg
Sodium136 mg
Potassium451 mg
Calcium73 mg
Iron21 mg
Magnesium83 mg
Phosphorus263 mg
Zinc2.2 mg
Copper0.4 mg
Manganese1.7 mg
Vitamin D2.8 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.7 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)1.1 mg
Niacin (B3)16 mg
Folate363 mcg
Choline56 mg
Caffeine0 mg
Water81 g
As published
This recipe was extracted from The doctors' cookery book (1938) by British Medical Association, page 2. The excerpt below is the record exactly as published.
TREACLE TART 8 oz. flour 4 oz. lard 8 oz. treacle Pastry Little baking powder (optional) Few breadcrumbs Salt A little lemon rind if possible | Water
Cook this with the app: pantry check, scaling, and the assistant.