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Walnut Tart

Name: Walnut Tart
Yield: 10 servings
Ingredients: 7 eggs; % cup of dates; 2 cups of powdered sugar; 2 % tsps. of baking powder; Juice of 1 lemon; % cup of sifted cracker crumbs; % lb. of blanched walnuts

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

365Calories

9 gProtein

41 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories365 kcal

Protein8.5 g

Carbohydrates41 g

Fiber2.2 g

Sugars31 g

Total Fat19 g

Saturated Fat2.5 g

Monounsaturated Fat3.5 g

Polyunsaturated Fat12 g

Omega-30 g

Cholesterol130 mg

Sodium169 mg

Potassium214 mg

Calcium112 mg

Iron1.7 mg

Magnesium42 mg

Phosphorus189 mg

Zinc1.1 mg

Copper0.3 mg

Manganese0.8 mg

Vitamin D0.7 mcg

Vitamin C5.3 mg

Vitamin A56 mcg

Vitamin E0.4 mg

Vitamin K0.7 mcg

Vitamin B60.2 mg

Vitamin B120.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.7 mg

Folate27 mcg

Choline105 mg

Caffeine0 mg

Water38 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 147. The excerpt below is the record exactly as published.

WALNUT TART. 7 eggs % cup of dates 2 cups of powdered sugar 2 % tsps. of baking powder Juice of 1 lemon % cup of sifted cracker crumbs % lb. of blanched walnuts

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