Recipe Manuscript

Pistazien-Torte

Name: Pistazien-Torte
Prep time: PTPT20M
Cook time: PTPT40M
Yield: 8
Cuisine: European
Ingredients: 62 grams shelled, raw pistachios; 47 grams blanched almonds; 31 grams candied citron (substitute: equal parts candied lemon and orange peel, finely chopped); zest of 1/2 lemon; juice of 1/2 lemon; 110 grams fine white sugar; 4 egg yolks; 3 whole eggs; Butter, for greasing; Fine breadcrumbs, for dusting; Optional: a little spinach juice for color (not essential, may use a touch of green food coloring instead)

"Pistachio Cake"

1788

From the treasured pages of Augsburgisches Kochbuch

Written by Sophie Juliane Weiler

Culinary Enlightenment (1700 - 1800)European Intermediate Dessert

Original Recipe • 1788

Original Manuscript(circa Culinary Enlightenment, 1700 - 1800)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Pistazien-Torte

"Nimm 4 Loth Pistazien, lege sie so lange in frisches Wasser, bis die Haut herunter geht, ziehe sie ab, und wiege sie recht zart. Auch von einer halben Citrone die Schaale, und 2 Loth recht schönen grünen Citronat wiege recht fein. Thu dieses, nebst 7 Loth vom feinsten Zucker, und 6 Loth abgezogene Mandeln, welche mit dem unten anzeigten Spinat-Eyter (*) recht zart gestoßen werden müssen, in eine Schüssel; mische es durcheinander, und rühre es mit 4 Eyerdottern und 3 ganzen Eyern eine gute halbe Stunde immer auf eine Seite, wie eine Mandel-Torte. Zulezt drücke von einer halben Citrone den Saft daran, gieß es in eine mit Butter bestrichene und mit Semmelmehl bestreute Tortenform, und laß die Torte langsam backen. Diese Portion ist aber nur für 3, höchstens 4 Personen, und gehört also in eine ganz kleine Tortenform. Will man die Torte größer haben: so muß von jedem Zugehör noch einmal so viel genommen werden. Uebrigens ist dieses eine der köstlichsten Torten."

English Translation

"Take 4 loth of pistachios, soak them in fresh water until the skins can be removed, peel them, and grind them very finely. Also finely chop the peel of half a lemon, and 2 loth of good green candied citron. Add these, along with 7 loth of the finest sugar and 6 loth of blanched almonds, which must be finely ground with the spinach yolk indicated below (*), into a bowl; mix everything together, and stir with 4 egg yolks and 3 whole eggs for a good half hour in the same direction, as for an almond cake. Finally, squeeze the juice of half a lemon into it, pour the mixture into a cake tin that has been greased with butter and sprinkled with breadcrumbs, and bake the cake slowly. This portion is only for 3, at most 4 people, and should therefore be baked in a very small cake tin. If you want a larger cake, you must double all the ingredients. By the way, this is one of the most exquisite cakes."

Note on the Original Text

The recipe is written in the verbose, detailed manner typical of eighteenth-century German cookbooks, assuming readers are familiar with basic culinary techniques. Measures are given in 'Loth,' a historic unit equivalent to roughly 15–16 grams per Loth. Spelling varies from modern usage: 'Eyerdotter' for yolk, 'Citronat' for candied citron, and so forth. Instructions were explained narratively, with repetition and emphasis on sensory cues, as times and temperatures were rarely specified.

Modern Kitchen Interpretation

Recipe's Origin

Augsburgisches Kochbuch - Click to view recipe in book

Title

Augsburgisches Kochbuch (1788)

You can also click the book image above to peruse the original tome

Writer

Sophie Juliane Weiler

Era

1788

Publisher

In der Joseph-Wolffischen Buchhandlung

Background

A delightful journey through 18th-century German cuisine, the Augsburgisches Kochbuch serves up a generous helping of traditional recipes and household wisdom, inviting readers to savor the flavors and customs of its era.

Kindly made available by

Bayerische Staatsbibliothek

Historical Background of the Recipe

Learn about old traditions

This delightful Pistazien-Torte hails from the late eighteenth-century Augsburg, Germany, and was documented by Sophie Juliane Weiler in her legendary cookbook published in 1788. At a time when nuts, sugar, and candied fruits were treasured luxuries, this exquisite torte would have been reserved for special occasions and enjoyed only by the more affluent. Candied fruits and bright colors provided a sense of festivity and sophistication, mirroring the culinary opulence of southern Germany's elite. Recipes like this reflect both the convivial, celebratory spirit of the time and the influence of Mediterranean and Eastern tastes on fashionable German dining.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

To prepare this torte in the late 1700s, cooks relied on a sturdy mortar and pestle or a large chopping knife to finely pound nuts and fruits. Eggs were beaten by hand, often with a wooden spoon or flat whisk, sometimes for half an hour to achieve a light and cohesive mixture. A simple tin or ceramic cake mold was greased with fresh butter and dusted with finely grated breadcrumbs. Baking would be done in a wood-fired oven, carefully tended to maintain gentle heat, and judged more by smell, appearance, and experience than by temperature.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

20 mins

Cook Time

40 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

2 1/4 ounces shelled, raw pistachios
1 2/3 ounces blanched almonds
1 1/8 ounces candied citron (substitute: equal parts candied lemon and orange peel, finely chopped)
zest of 1/2 lemon
juice of 1/2 lemon
3 7/8 ounces fine white sugar
4 egg yolks
3 whole eggs
Butter, for greasing
Fine breadcrumbs, for dusting
Optional: a little spinach juice for color (not essential, may use a touch of green food coloring instead)

Instructions

Begin by soaking about 2 1/4 ounces of raw, unsalted pistachios in fresh water until the skins become loose and easy to remove.
Peel them carefully, then chop or grind the pistachios as finely as possible.
Next, zest half a lemon and finely chop about 1 1/8 ounces of candied citron (if unavailable, use candied lemon peel or a mix of candied orange and lemon peels).
Set aside.
Grind 1 2/3 ounces of blanched almonds to a fine paste, possibly with a little fresh spinach juice if you wish to replicate the original green coloring, or simply omit.
Combine pistachios, ground almonds, citron, lemon zest, and 3 7/8 ounces of fine white sugar in a mixing bowl.
Add 4 egg yolks and 3 whole eggs.
Beat everything together vigorously for around 30 minutes by hand (modern shortcut: use a stand mixer with the whisk attachment for about 10 minutes on medium-high).
Squeeze in the juice of half a lemon.
Grease a small cake tin with butter and sprinkle it with fine breadcrumbs.
Pour in the mixture and bake at 320°F (160°C) for 35–45 minutes, or until just set and lightly colored.
Let cool and enjoy.

Estimated Calories

250 per serving

Cooking Estimates

Preparing the pistachios, grinding the nuts, and mixing the batter takes about 30 minutes if done by hand or 15–20 minutes with a mixer. Baking takes another 35–45 minutes. This recipe makes a small cake that serves 8, with each slice around 250 calories.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.