Wiener-Torte
From Bread, cakes, and biscuits, 1902
Quantities can be increased as needed.
Presented as published in 1902. 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 Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 114. The excerpt below is the record exactly as published.
Wiener-Torte. — Take ten eggs, their weight in butter, sugar, and flour respectively, beat the eggs and butter to a cream, and afterwards beat in the sugar ; to this add the flour, with a little grated nutmeg, some cinnamon, and the grated rind of a lemon
Cook this with the app: pantry check, scaling, and the assistant.