Grated Rye Bread Tart

Name: Grated Rye Bread Tart
Yield: 1 servings
Ingredients: t. grated rye bread; 1 tbsp. of citron; 1 tbsp. of cinnamon; % tsp. of cardamom; 1% tsps. of baking powder; beaten whites of eggs; A round, loose bottom pan is buttered

From The art of German cooking and baking, 1922

Serves 1

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

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 144. The excerpt below is the record exactly as published.

t. grated rye bread 1 tbsp. of citron 1 tbsp. of cinnamon % tsp. of cardamom 1% tsps. of baking powder Preparation : Yolks of eggs and sugar are stirred 20 min- utes, then bread, cinnamon, almonds, citron, cardamom, bak- ing powder and beaten whites of eggs mixed in. A round, loose bottom pan is buttered

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