German Pastry
From The National home cook book, 1900
Cut into fingers and sprinkle with sugar when cold.
Presented as published in 1900. 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
1376Calories
26 gProtein
298 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories1376 kcal
Protein26 g
Carbohydrates298 g
Fiber0 g
Sugars201 g
Total Fat12 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium147 mg
Potassium313 mg
Calcium82 mg
Iron8.9 mg
Magnesium46 mg
Phosphorus333 mg
Zinc2.2 mg
Copper0.3 mg
Manganese1 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1 mg
Niacin (B3)8.5 mg
Folate248 mcg
Choline294 mg
Caffeine0 mg
Water89 g
As published
This recipe was extracted from The National home cook book (1900), page 58. The excerpt below is the record exactly as published.
GERMAN PASTRY—Take two eggs well beaten, mix iene ell with their weight in flour and sugar. Beat well together © 'with a fork, Lay half the paste on the tin and put it ee a quick oven. When a little set spread over it any jam liked
Cook this with the app: pantry check, scaling, and the assistant.