German Bread Tarte

Ingredients

• 1 cup of rye bread-crumbs
• the beaten yolks of 4 eggs
• 1/2 cup of sugar
• some pounded almonds
• a pinch of cinnamon
• nutmeg
• a piece of chocolate grated
• 1 teaspoonful of lemon-juice
• 1 tablespoonful of brandy
• 1 of wine

Method

1. 1

   Take 1 cup of rye bread-crumbs and mix with the beaten yolks of 4 eggs, 1/2 cup of sugar, some pounded almonds, a pinch of cinnamon, nutmeg and a piece of chocolate grated.

2. 2

   Add 1 teaspoonful of lemon-juice, 1 tablespoonful of brandy and 1 of wine.

3. 3

   Beat the whites to a stiff froth; add to the mixture.

4. 4

   Put in a well-buttered pudding-dish and bake until brown.

5. 5

   Serve with wine.

Nutrition per serving

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 25. The excerpt below is the record exactly as published.

German Bread Tarte. Take i cup of rye bread-crumbs and mix with the beaten yolks of 4 eggs, }i cup of sugar, some pounded almonds, a pinch of cinnamon, nutmeg and a piece of chocolate grated. Add i teaspoonful of lemon-juice, September I ublespoonful of brandy and i of wine. Beat the whites to a stiff froth; add to the mixture. Put in a well-buttered pudding- dish and bake until brown. Serve with wine 17. — Russian Stewed Pish. Cut a white fish into pieces and salt well ; let stand. Then cut i onion and i clove of garlic in thin slices ; fry in i tablespoonful of butter. Stir in i table- spoonful of flour until brown. Then fill the pan with water and let boil. Add i >nful of celery seed, i bay-leaf, a few cloves, a pinch of thyme and mace, ^ teaspoonful of paprica and salt to taste. Let boil. Add the fish to the sauce; sprinkle with black peppei and ginger and let cook until done. Remove the fish to a platter. Beat the yolks of 3 eggs with a little water and stir in the sauce with some chopped parsley. Let get very hot and pour over the fish. Garnish with lemon slices and sprigs of parsley. 18. — German Liver Dumplings. Chop }i pound of liver; add 1 chopped September onion, some parsley, salt, pepper and a little nutmeg. Mix with 3 beaten eggs and i tablespoonful of butter. Add enough bread- crumbs to form into small balls and boil in soup-stoclc and serve with the soup. 19. — Jewish Sour Fish. Season a trout and let cook with i sliced onion, i sliced lemon, 3 tablespoonfuls of vinegar, a few cloves and a pinch of pepper. Add cinnamon, ^ cup of raisins and i table- spoonful of butter. When done, remove to a platter. Add some brown sugar, lemon- juice and chopped parsley to the sauce ; let boil and pour over the fish. Serve cold. Gambh with parsley. 20. — Compote dc Bannaaes. Peel I dozen bananas and cut them in halves. Then cook J^ cup of water with J^ pound of sugar ; let boil ten minutes ; then . add the juice of a lemon ; let cook. Add the sliced bananas to the hot syrup and stew slowly until done. Remove the bananas to a dish and pour over the syrup. Serve very cold for dessert. September ai. — English Peach Pie. Make a rich pie-crust and let bake until done. Peel and chop some peaches and mix with sugar to taste. Fill the pie with the peaches; let bake. Whip i cupof rich cream with pulverized sugar and flavor with vanilla. Spread the deam high over the pie ; let get cold and serve. 33. — Bean Polenta (Italian). Cook 2 cups of white dried beans with salt and pepper until very soft ; press through a colander. Fry i onion in 2 tablespoonfuls of butter until brown j mix with the beans. Add I tablespoonful of vinegai, i teaspoonful of made mustard, some lemon -juice and 2 table- spoonfuls of molasses. Let all get very hot and serve with pork roasL 23. — French Almond Pudding, Take ^ pound of almonds and pound in a mtntar. Mix with 6 yolks of eggs and a cup of sugar, i tablespoonful of lemon-juice, I tablespoonful of brandy

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