vegetarianpescatariansoy-freefish-freeshellfish-free

Farina Tart

Name: Farina Tart
Yield: 8 servings
Ingredients: 7 eggs; % cup of sugar; % cup blanched, ground, sweet almonds; 1 grated lemon peel; % lb. of farina, good measure

From The art of German cooking and baking, 1922

Serves 8

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

365Calories

14 gProtein

57 gCarbs

9 gFat

Full nutrition (34 nutrients)

Calories365 kcal

Protein14 g

Carbohydrates57 g

Fiber3.7 g

Sugars14 g

Total Fat9 g

Saturated Fat1.8 g

Monounsaturated Fat4.2 g

Polyunsaturated Fat2.2 g

Omega-30 g

Cholesterol163 mg

Sodium133 mg

Potassium223 mg

Calcium452 mg

Iron20 mg

Magnesium53 mg

Phosphorus270 mg

Zinc1.6 mg

Copper0.2 mg

Manganese0.9 mg

Vitamin D0.9 mcg

Vitamin C6.6 mg

Vitamin A70 mcg

Vitamin E2.7 mg

Vitamin K0.1 mcg

Vitamin B60.4 mg

Vitamin B120.4 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.6 mg

Niacin (B3)8.1 mg

Folate94 mcg

Choline147 mg

Caffeine0 mg

Water51 g

Estimated from matched ingredients across 8 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.

FARINA TART. 7 eggs 15 bitter, blanched, ground % cup of sugar almonds % cup blanched, ground, sweet 1 grated lemon peel almonds % lb. of farina, good measure

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