Vanilla Tartlets
From Wholesome cookery, 1887
Serve hot or cold.
Presented as published in 1887. 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
1465Calories
49 gProtein
176 gCarbs
71 gFat
Full nutrition (34 nutrients)
Calories1465 kcal
Protein49 g
Carbohydrates176 g
Fiber18 g
Sugars148 g
Total Fat71 g
Saturated Fat5.4 g
Monounsaturated Fat45 g
Polyunsaturated Fat17 g
Omega-30 g
Cholesterol0 mg
Sodium2.8 mg
Potassium1042 mg
Calcium383 mg
Iron5.3 mg
Magnesium383 mg
Phosphorus682 mg
Zinc4.4 mg
Copper1.5 mg
Manganese3.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E36 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)2.3 mg
Niacin (B3)5.1 mg
Folate62 mcg
Choline74 mg
Caffeine0 mg
Water162 g
As published
This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 78. The excerpt below is the record exactly as published.
Vanilla Tartlets. Pound 5 ounces of Jordan almonds smoothly; add and pound to them 5 ounces of castor sugar. Whip up 6 whites of eggs, and flavour them with essence of vanilla
Cook this with the app: pantry check, scaling, and the assistant.