vegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Potato Cake or Tart
From The art of German cooking and baking, 1922
Serves 5
Tarts in Europe differ from American pies, often without an upper crust.
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
739Calories
16 gProtein
119 gCarbs
24 gFat
Full nutrition (33 nutrients)
Calories739 kcal
Protein16 g
Carbohydrates119 g
Fiber7.3 g
Sugars93 g
Total Fat24 g
Saturated Fat0.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.2 g
Cholesterol22 mg
Sodium243 mg
Potassium685 mg
Calcium152 mg
Iron7.4 mg
Magnesium143 mg
Phosphorus299 mg
Zinc1.8 mg
Copper1.3 mg
Manganese2.1 mg
Vitamin D0.1 mcg
Vitamin C5.1 mg
Vitamin A0.3 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.1 mg
Folate32 mcg
Choline9.2 mg
Caffeine0 mg
Water75 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 140. The excerpt below is the record exactly as published.
POTATO CAKE OR TART. 1 lb. boiled, peeled, grated % lb. blanched, ground almonds potatoes 14 eggs 1 lb. of sugar Juice and rind of 2 lemons
Cook this with the app: pantry check, scaling, and the assistant.