}); World Turn'd Upside Down: Civil War Era Open German Tart Recipe from Godey's Lady's Book

April 8, 2016

Civil War Era Open German Tart Recipe from Godey's Lady's Book

Civil War 1860s Recipe Apple Tart


This recipe was cooked for the Historical Food Fortnightly. A yearly challenge that encourages bloggers to cook a historical food every two weeks. I had such a hard time thinking of something that I would actually eat. I didn't have a need for a pretty cake or fancy marzipan dish but this tart is as delicious as it is pretty and you likely have the ingredients on hand!

The Challenge: Pretty As A Picture (March 25 - April 7) If you’re a fan of cooking competition shows (like I am!), you know how the saying goes: we eat first with our eyes. Make a dish that looks just as spectacular as it tastes. Extra points for historically accurate plating - and don’t forget to post pictures!

The Recipe:


"OPEN GERMAN TART—Half a pound of flour, quarter of a pound butter, quarter of a pound sugar, and one egg, to be rolled out and baked on a flat surface, having first covered the top with slices of apples or plums. A round shape looks best, with a little rim of the paste round the edge." -Godey’s Lady’s Book March 1863.

Civil War 1860s Recipe Apple Tart


The Date/Year and Region: Philadelphia 1863. This recipe was published the same year in Peterson's Magazine 

How Did You Make It: 

Ingredients:

- 3 cups Flour
- 1 cup Sugar, plus 2 Tablespoons
- 1 stick of Butter (1/4 pound)
- 1 Egg

- 2 Apples, peeled and sliced
- Lemon Juice

Instructions:

Peel and slice your apples, set aside. In a medium sized bowl, mix sugar, softened butter and egg. Slowly add the flour until it forms a stiff dough. Add a little cold water if needed. Divide the dough in half and roll out on a floured surface. Roll the dough on to your pin and transfer to a baking sheet. Fill with the slices from one apple and fold the sides of the dough up. Drizzle lemon juice and a tablespoon full of sugar on top on the apple slices. Repeat with second tart. Bake in a oven preheated at 450 for 15-20 minutes or until the crust is golden. Let cool for about 10 minutes before serving.    

Time to Complete: These made up very quickly. About 40 minutes, including baking time.

Total Cost: Very inexpensive. I had all of the ingredients on hand.

How Successful Was It?: Surprisingly good for not having any cinnamon or nutmeg. I was expecting it to be very plain but even my family enjoyed it, which is a major feat. 

How Accurate Is It?: Fairly accurate. Used sugar beet sugar instead of cane sugar.

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