Bread Tart
From The Stag Cook Book: Written for Men by Men, 1922
Can be covered with frosting if desired.
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
1892Calories
54 gProtein
351 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories1892 kcal
Protein54 g
Carbohydrates351 g
Fiber9.4 g
Sugars267 g
Total Fat36 g
Saturated Fat11 g
Monounsaturated Fat12 g
Polyunsaturated Fat8.1 g
Omega-30.1 g
Cholesterol1116 mg
Sodium1459 mg
Potassium870 mg
Calcium544 mg
Iron12 mg
Magnesium99 mg
Phosphorus850 mg
Zinc5.6 mg
Copper0.6 mg
Manganese1.2 mg
Vitamin D6 mcg
Vitamin C100 mg
Vitamin A482 mcg
Vitamin E3.5 mg
Vitamin K8 mcg
Vitamin B60.8 mg
Vitamin B123 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1.8 mg
Niacin (B3)7.6 mg
Folate275 mcg
Choline906 mg
Caffeine0 mg
Water406 g
As published
This recipe was extracted from The Stag Cook Book: Written for Men by Men (1922) by Carroll Mac Sheridan, page 32. The excerpt below is the record exactly as published.
BREAD TART I cup fresh bread crumbs I cup sugar 1 cup chopped nut meats i^ tea^)Oons baking powder 5 eggs 2 tablespoons grape juice I lemon Filling I egg ^ cup chopped walnut meats J4 cup sugar y^ cup lemon Soak bread crumbs with grape juice and the strained lemon juice. Beat egg yolks and sugar together imtil light; then add nut meats, baking powder, bread crumbs and the beaten whites of the eggs. Divide into buttered and floured layer tins and bake in a moderate oven for twenty minutes. Put together with filling. Beat up egg, add sugar, lemon
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