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Biscuit Tart

Name: Biscuit Tart
Yield: 10 servings
Ingredients: 12 eggs; 1% tsps. baking powder; 1 lb. of sugar; 1 tsp. of vanilla or lemon rind; 11 ozs. of flour

From The art of German cooking and baking, 1922

Serves 10

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

375Calories

11 gProtein

70 gCarbs

6 gFat

Full nutrition (34 nutrients)

Calories375 kcal

Protein11 g

Carbohydrates70 g

Fiber0 g

Sugars46 g

Total Fat6.3 g

Saturated Fat1.9 g

Monounsaturated Fat2.2 g

Polyunsaturated Fat1.1 g

Omega-30 g

Cholesterol223 mg

Sodium157 mg

Potassium127 mg

Calcium80 mg

Iron2.9 mg

Magnesium16 mg

Phosphorus167 mg

Zinc1 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D1.2 mcg

Vitamin C0.6 mg

Vitamin A96 mcg

Vitamin E0.6 mg

Vitamin K0.2 mcg

Vitamin B60.1 mg

Vitamin B120.5 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.4 mg

Niacin (B3)2.1 mg

Folate78 mcg

Choline176 mg

Caffeine0 mg

Water49 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 147. The excerpt below is the record exactly as published.

BISCUIT TART. 12 eggs 1% tsps. baking powder 1 lb. of sugar 1 tsp. of vanilla or lemon rind 11 ozs. of flour

Cook this with the app: pantry check, scaling, and the assistant.