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German Bread Tarte

A historical recipe from 365 Foreign Dishes A Foreign Dish for Every Day in the Year, by Anonymous (1908).

A historical recipe

365 Foreign Dishes A Foreign Dish for Every Day in the Year, by Anonymous (1908). Project Gutenberg eBook #10011.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From 365 Foreign Dishes A Foreign Dish for Every Day in the Year, by Anonymous (1908). Digitised by Project Gutenberg, eBook #10011 (https://www.gutenberg.org/ebooks/10011). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Germany. Associated with Germany by a demonym leading its title: German (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Take 1 cup of rye bread-crumbs and mix with the beaten yolks of 4 eggs, 1/2 cup of sugar, some pounded almonds, a pinch of cinnamon, nutmeg and a piece of chocolate grated.
  2. Add 1 teaspoonful of lemon-juice, 1 tablespoonful of brandy and 1 of wine.
  3. Beat the whites to a stiff froth;
  4. add to the mixture.
  5. Put in a well-buttered pudding-dish and bake until brown.
  6. Serve with wine sauce.