German Tart
From Liverpool School of Cookery recipe book, 1900
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
8458Calories
205 gProtein
1866 gCarbs
127 gFat
Full nutrition (33 nutrients)
Calories8458 kcal
Protein205 g
Carbohydrates1866 g
Fiber24 g
Sugars414 g
Total Fat127 g
Saturated Fat2 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat1.4 g
Cholesterol449 mg
Sodium149 mg
Potassium4162 mg
Calcium476 mg
Iron104 mg
Magnesium563 mg
Phosphorus2250 mg
Zinc14 mg
Copper3.4 mg
Manganese14 mg
Vitamin D0.9 mcg
Vitamin C73 mg
Vitamin A101 mcg
Vitamin E1.3 mg
Vitamin K11 mcg
Vitamin B61.9 mg
Vitamin B120.3 mcg
Thiamin (B1)17 mg
Riboflavin (B2)8.6 mg
Niacin (B3)124 mg
Folate2928 mcg
Choline201 mg
Caffeine0 mg
Water1780 g
As published
This recipe was extracted from Liverpool School of Cookery recipe book (1900) by E. E. Mann, page 23. The excerpt below is the record exactly as published.
German Tart. 14 lb. apples. 2 teaspoonfuls ground cinna- 4 lb. stoned dates or prunes. mon. \ lb. soft sugar. 14 teaspoonfuls allspice. Water. , 4 oz. butter. 4 lb. flour. 1 yolk
Cook this with the app: pantry check, scaling, and the assistant.