Winter Tart
From The week end novels book of cookery, 1920
Presented as published in 1920. 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
1547Calories
8 gProtein
158 gCarbs
108 gFat
Full nutrition (34 nutrients)
Calories1547 kcal
Protein7.6 g
Carbohydrates158 g
Fiber20 g
Sugars118 g
Total Fat108 g
Saturated Fat60 g
Monounsaturated Fat36 g
Polyunsaturated Fat3.9 g
Omega-30 g
Cholesterol77 mg
Sodium54 mg
Potassium1267 mg
Calcium245 mg
Iron4.1 mg
Magnesium73 mg
Phosphorus174 mg
Zinc1.2 mg
Copper0.5 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C214 mg
Vitamin A14 mcg
Vitamin E2.6 mg
Vitamin K9.2 mcg
Vitamin B60.6 mg
Vitamin B120.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.9 mg
Folate20 mcg
Choline38 mg
Caffeine0 mg
Water453 g
As published
This recipe was extracted from The week end novels book of cookery (1920) by Allied Newspapers Limited, page 8. The excerpt below is the record exactly as published.
Winter Tart. Short or flaky pastry loz. currants 2 medium-sized cooking apples 40z. candied peel 2ozs. raisins‘ loz. glace cherries loz. sultanas 40z. grated suet 2 tablespoonfuls treacle Lemon juice
Cook this with the app: pantry check, scaling, and the assistant.