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Emperor Tart
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
321Calories
4 gProtein
48 gCarbs
14 gFat
Full nutrition (33 nutrients)
Calories321 kcal
Protein4.2 g
Carbohydrates48 g
Fiber2.5 g
Sugars36 g
Total Fat14 g
Saturated Fat1 g
Monounsaturated Fat10 g
Polyunsaturated Fat1.8 g
Cholesterol0 mg
Sodium0.4 mg
Potassium185 mg
Calcium31 mg
Iron1.6 mg
Magnesium41 mg
Phosphorus75 mg
Zinc0.7 mg
Copper0.4 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C6.9 mg
Vitamin A0.5 mcg
Vitamin E3.4 mg
Vitamin K3.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate39 mcg
Choline11 mg
Caffeine0 mg
Water16 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.
EMPEROR TART. % lb. blanched, roasted hazel- % lb. sugar nuts 1 tsp. vanilla 10 eggs 2% ozs. fine flour For the Filling. 1 glass apricot marmalade
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