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Heaven's Tart
From The art of German cooking and baking, 1922
Serves 10
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
Nutrition per serving
633Calories
18 gProtein
69 gCarbs
49 gFat
Full nutrition (34 nutrients)
Calories633 kcal
Protein18 g
Carbohydrates69 g
Fiber3.8 g
Sugars34 g
Total Fat49 g
Saturated Fat6 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol223 mg
Sodium169 mg
Potassium395 mg
Calcium191 mg
Iron3.6 mg
Magnesium110 mg
Phosphorus343 mg
Zinc1.8 mg
Copper0.5 mg
Manganese0.9 mg
Vitamin D0.8 mcg
Vitamin C2.8 mg
Vitamin A64 mcg
Vitamin E0.5 mg
Vitamin K0.7 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)3.3 mg
Folate78 mcg
Choline121 mg
Caffeine0 mg
Water62 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 146. The excerpt below is the record exactly as published.
HEAVEN'S TART. 1 cup of fresh butter 1 tsp. of vanilla 1 cup of powdered sugar 2 scant cups of flour 1 egg 2 heaping tsps. of baking powder 3 yolks of eggs For the Filling. No. 1. 3 whites of eggs 6 bitter, ground almonds 4 tbsps. of powdered sugar % tsp. of cinnamon ^ lb. blanched, ground almonds No. 2. 1 glass raspberry jelly No. 3. 1 cup of cream 1 tbsp. of flour 2 yolks of eggs 2 tbsps. of sugar Juice of 1 lemon 1 tsp. vanilla
Cook this with the app: pantry check, scaling, and the assistant.