Apple Torte
From Quaker recipes, 1954
Serves 4 or 5.
Presented as published in 1954. 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
Nutrition per serving
942Calories
22 gProtein
130 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories942 kcal
Protein22 g
Carbohydrates130 g
Fiber9.7 g
Sugars110 g
Total Fat41 g
Saturated Fat4.3 g
Monounsaturated Fat24 g
Polyunsaturated Fat9.8 g
Omega-30 g
Cholesterol186 mg
Sodium191 mg
Potassium663 mg
Calcium291 mg
Iron4.2 mg
Magnesium205 mg
Phosphorus482 mg
Zinc3 mg
Copper0.8 mg
Manganese1.7 mg
Vitamin D1 mcg
Vitamin C2.2 mg
Vitamin A81 mcg
Vitamin E19 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)3.2 mg
Folate67 mcg
Choline186 mg
Caffeine0 mg
Water93 g
As published
This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 31. The excerpt below is the record exactly as published.
APPLE TORTE 1 egg Ya cup chopped nuts ¥4 cup sugar % cup finely chopped apples | teaspoon baking powder 1 teaspoon vanilla Pinch salt 1 tablespoon flour Beat egg, add sugar and beat well. Add baking powder and salt to flour and stir into first mixture. Add other ingredients. Pour into greased casserole and bake at 350° for 40 minutes or until set. Serve with whipped cream or ice cream. Serves 4 or 5. FRANCES M. HawortTH (Mrs. Horace) LINZER TORTE 14% cups flour 12 cup unblanched almonds 4 cup sugar ground Y2 teaspoon baking powder
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