vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Almond Tart Filled with Cream
From The art of German cooking and baking, 1922
Serves 10
The cake may be filled with fruit marmalade.
Presented as published in 1922. 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
353Calories
7 gProtein
33 gCarbs
22 gFat
Full nutrition (33 nutrients)
Calories353 kcal
Protein7.4 g
Carbohydrates33 g
Fiber2.1 g
Sugars27 g
Total Fat22 g
Saturated Fat6.5 g
Monounsaturated Fat3 g
Polyunsaturated Fat0.4 g
Cholesterol36 mg
Sodium75 mg
Potassium221 mg
Calcium139 mg
Iron0.8 mg
Magnesium62 mg
Phosphorus172 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A88 mcg
Vitamin E0.3 mg
Vitamin K0.9 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.9 mg
Folate10 mcg
Choline7.9 mg
Caffeine0 mg
Water30 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 145. The excerpt below is the record exactly as published.
ALMOND TART FILLED WITH CREAM. 6 eggs Vz lb. of unblanched, ground almonds 1 large cup of powdered sugar 1 Vz tsps. baking powder For the Filling. 1 pt. of whipped cream % cup of sugar 1 tsp. of vanilla
Cook this with the app: pantry check, scaling, and the assistant.