dessertvegetarianpescatariansoy-freefish-freeshellfish-free
Chocolate Tart No. 2
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
572Calories
16 gProtein
50 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories572 kcal
Protein16 g
Carbohydrates50 g
Fiber6.7 g
Sugars33 g
Total Fat36 g
Saturated Fat7.2 g
Monounsaturated Fat19 g
Polyunsaturated Fat6.4 g
Omega-30 g
Cholesterol114 mg
Sodium93 mg
Potassium503 mg
Calcium181 mg
Iron3.5 mg
Magnesium161 mg
Phosphorus360 mg
Zinc2.2 mg
Copper0.6 mg
Manganese1.3 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A53 mcg
Vitamin E0.4 mg
Vitamin K1.4 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.4 mg
Folate27 mcg
Choline94 mg
Caffeine14 mg
Water27 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 148. The excerpt below is the record exactly as published.
2 cups of flour almonds % cup of cracker crumbs Preparation : Cream the butter with sugar, egg yolks and brandy, and add the flour. Roll out the dougih and line a round, loose bottom pan with it. Strew with % cup of cracker crumbs and 1/4 lb. blanched, ground almonds. Spread the fruit on the almonds. This dough is very good for any kind of Fruit Tart. — 311— No. 94r— CHOCOLATE TART No. 2. 6 eggs 20 chopped almonds 1 cup sugar % cup of flour % lb. chopped bitter chocolate 1 heaping tsp. of baking powder For Filling. 1 pt. of whipped cream
Cook this with the app: pantry check, scaling, and the assistant.