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German Sand Tart
From The Portland Woman's Exchange Cook Book, 1913
Serves 5
Also excellent baked in two layers with jelly between and rum icing over the top.
Presented as published in 1913. 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
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 80. The excerpt below is the record exactly as published.
German Sand Tart. 1 lb. of powdered sugar. 1 lb. butter. 1 lb. flour. 7 eggs. Juice of 1 lemon
Cook this with the app: pantry check, scaling, and the assistant.