Sand-Törtlein
"Sand Tartlets"
From the treasured pages of Augsburgisches Kochbuch
Written by Sophie Juliane Weiler
Sand-Törtlein
"Man rühret ein halbes Pfund frischen Butter wie Schaum, schlägt nach und nach fünf große Eyer daran; thut ein halb Pfund Mehl, eben so viel geriebenen ungesiebten Zucker, nebst der Schaale von einer halben Citrone, auf einem Reibeisen abgerieben, daran. Wann der Teig mit diesem recht gerührt ist: so muß er gleich in einige mit Butter bestrichene und mit Semmelmehl ausgestreute Mödel eingefüllt, und in einem nicht gar heißen Ofen langsam gebacken werden."
English Translation
"Beat half a pound of fresh butter until frothy, then gradually add five large eggs; add half a pound of flour, the same amount of grated, unsifted sugar, along with the zest of half a lemon, grated on a grater. When the dough is well mixed with these ingredients, it must immediately be filled into some molds that have been brushed with butter and sprinkled with breadcrumbs, and baked slowly in a moderately hot oven."
Note on the Original Text
This recipe is written in the concise, almost shorthand style typical of 18th-century German cookbooks, addressing practiced cooks who understood the finer points of kitchen labor. Directions are telegraphic: no times or temperatures, as ovens lacked thermostats, and measures are in familiar household quantities. The spelling reflects pre-standardized German—note 'Eyer' for 'Eier' (eggs), 'thut' for 'tut' (adds), and 'Mehl' for flour—while ingredient quality and texture cues (like 'ungesiebten Zucker,' unsifted sugar) are carefully noted. The assumption of prior kitchen knowledge echoes a time when much of cooking was taught by demonstration, not written word.
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
This recipe for Sand-Törtlein comes from the celebrated Augsburgisches Kochbuch, published in 1788 by Sophie Juliane Weiler, a well-read and industrious German cookbook author. The 18th century was a golden age for bourgeois German baking, with recipes often delighting in buttery richness and subtle citrus aromatics. Sand-Törtlein belong to a family of so-called 'sand cakes' prized for their tender, sandy texture—a result of high butter content and careful aeration by hand. Such cakes were sophisticated treats enjoyed in urban Germany, reflecting the growing influence of French pastry techniques and the rising accessibility of sugar and refined flour.
In the late 18th century, the cook would have used a sturdy wooden or earthenware bowl and a large wooden spoon or whisk to cream the butter and beat in the eggs—a laborious process requiring time and patience. Molds were small, often made of tin or earthenware, and needed to be well-buttered and 'bemehlt' (coated with breadcrumbs) to prevent sticking. Baking took place in a masonry or cast-iron oven, whose heat had to be judged by experience, feeling for the right moderate temperature with one's hand or by observing the color of the embers.
Prep Time
20 mins
Cook Time
30 mins
Servings
10
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
- 9 ounces fresh unsalted butter
- 5 large eggs
- 2 cups wheat flour (plain, all-purpose)
- 1¼ cups granulated sugar (ideally unrefined, not sifted, or substitute with light brown sugar for texture)
- zest from half a lemon (preferably unwaxed/organic)
- extra butter for greasing molds
- fine breadcrumbs for dusting molds
Instructions
- To prepare Sand-Törtlein in the modern kitchen, first thoroughly cream 9 ounces of fresh butter until light and fluffy.
- Gradually beat in five large eggs, one at a time.
- Add 2 cups of flour, 1¼ cups of granulated sugar (ideally unrefined for texture), and the finely grated zest of half a lemon.
- Mix until the batter is well combined and smooth.
- Immediately spoon the batter into individual molds that have been generously buttered and dusted with fine breadcrumbs.
- Bake in a preheated oven at 320°F (160°C), ensuring the heat is gentle so the cakes cook slowly and evenly—this preserves their delicate, sandy crumb.
- Bake until lightly golden and set, about 25–35 minutes depending on mold size.
- Allow to cool briefly before unmolding.
Estimated Calories
330 per serving
Cooking Estimates
It takes about 20 minutes to prepare the ingredients and batter. Baking usually takes between 25 and 35 minutes, depending on your molds. This recipe makes 10 servings, each with about 330 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.
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