Sand Tart

Ingredients

• 1 lb. of butter
• 2 tbsps. of good brandy
• 10 eggs
• 1 lb. of corn starch
• 1 lb. of sugar
• 1 tsp. of baking powder
• The juice and rind of 1 lemon

Method

1. 1

   The butter is washed to take the salt out, then creamed; add gradually the sugar and yolks of eggs, lemon juice, grated lemon rind and brandy.

2. 2

   Then add the flour in spoonfuls.

3. 3

   All in all the batter must have been stirred 1 hour.

4. 4

   Now add the baking powder and beaten whites of eggs.

5. 5

   Butter a round, loose bottom pan, put the batter in and bake slowly 1.5 hours.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 147. The excerpt below is the record exactly as published.

SAND TART. 1 lb. of butter 2 tbsps. of good brandy 10 eggs 1 lb. corn starch or half corn 1 lb. of sugar starch and half flour The juice and rind of 1 lemon 1 tsp. of baking powder Preparation: The butter is washed to take the salt out, tihen creamed ; add gradually the sugar and yolks of eggs, lemon —SOS- juice, grated lemon rind and brandy. Then add the flour in spoonfuls. All in all the batter must have been stirred 1 hour. Now add the baking powder and beaten whites of eggs. But- ter a round, loose bottom pan, put the batter in and bake slowly iy2 hours. No. 83— FILLED BISCUIT ROLLS. 4 eggs % lb. of flour % lb. of sugar 1 tbsp. of butter 1 tsp. grated lemon rind 1 cup of fruit marmalade Preparation: The yolks of eggs and sugar are stirred i?^ hour, then the grated lemon rind, flour and beaten whites of eggs mixed in. A pan is buttered with the 1 tablespoonful of butter, the batter spread in 1/4 inch thick and baked in a me- dium hot oven to a light brown color. When still warm, spread with the marmalade, roll it up and cut slices of it which may be baked or dried a little in the oven. If you wish, cover them with frosting. No. 84— DATE CAKE WITH WHIPPED CREAM. 6 eggs 1 lb. chopped dates % lb. of sugar % cup of wheat bread crumbs % lb. of chopped walnuts 2 tsps. of baking powder For the Filling. 1 pt. of whipped cream Preparation : The yolks of eggs are creamed with sugar, then add the chopped or ground walnuts and dates, bread crumbs, baking powder and beaten whites of eggs. Bake in 2 layers. Mix the whipped cream with sugar and % teaspoonful of vanilla, spread on the layers and arrange these one on the other. Serve at once. No, 85— FARINA TART. 7 eggs 15 bitter, blanched, ground % cup of sugar almonds % cup blanched, ground, sweet 1 grated lemon peel almonds % lb. of farina, good measure Preparation: The yolks of eggs, sugar, lemon peel and almonds are stirred 1 hour, the farina mixed in dry and lastly tbe beaten whites of eggs. Butter a round, loose bottom pan, put the batter in and bake slowly 1 hour. No. 86— BROWN SPICE CAKE No. 3. 2 cups of brown sugar 1 tsp. of cloves 1 cup of butter % tsp. of nutmeg 3 eggs 1 cup of chopped raisins 1 cup of milk 1 cup of chopped hickory nuts 3 cups of flour 3 tsps. of baking powder 1 tsp. of cinnamon Preparation: Cream the butter with sugar and yolks of — 309— eggs, add the milk, cloves, cinnamon, nutmeg, raisins, nuts, flour, baking powder and whites of eggs. Butter a pan, put the batter in and bake li/4 to l^/^ hours in medium hot oven. No. 87— SPICE CAKE No. 4. % cup ol butter % cup of sour milk % cup of lard 1 tsp. of soda 1 % cups of dark brown sugar % tsp. of cinnamon 2 eggs % tsp. cloves % cup of cold coffee 3Vz — 4 cups of flour Preparation: The butter, lard, yolks of eggs and sugar are stirred to a cream, add the coffee, sour milk in which fhe soda has been dissolved, cinnamon, cloves, flour and beaten whites of eggs. Butter a pan, put the batter in and bake 1 hour or bake in 3 layers. No. 88— SCOTCH TART. % lb. of butter % lb. of finely cut raisins 9 eggs 1 lb. of flour 1 lb. of sugar 2 heaping tsps. of baking powder Juice and rind of 1 lemon Preparation : The butter is stirred to a cream, with yolks of eggs, sugar, lemon juice and rind; add the flour and lastly the baking powder and beaten whites of eggs. Butter a pan, put the batter in and bake to a light brown color. No. 89— LARD CAKE. % lb. pork lard % lb. blanched, ground, sweet 6 eggs almonds % lb. of sugar 20 blanched, ground, bitter % lb. of corn starch

Cook this with the app: pantry check, scaling, and the assistant.