Bred Torte

Name: Bred Torte
Ingredients: yolks of nine eggs; one large cup sugar; one-half cup chocolate; one cup grated almonds; one tablespoon mixed spices; one-fourth cup citron; one-half cup grated bread crumbs; two tablespoons claret; juice and rind of one lemon; beaten whites of the nine eggs

From Council cook book, 1908

Presented as published in 1908. 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

3442Calories

152 gProtein

327 gCarbs

174 gFat

Full nutrition (34 nutrients)

Calories3442 kcal

Protein152 g

Carbohydrates327 g

Fiber27 g

Sugars247 g

Total Fat174 g

Saturated Fat46 g

Monounsaturated Fat80 g

Polyunsaturated Fat35 g

Omega-30.4 g

Cholesterol3353 mg

Sodium1697 mg

Potassium2827 mg

Calcium1049 mg

Iron30 mg

Magnesium587 mg

Phosphorus2642 mg

Zinc18 mg

Copper2.8 mg

Manganese5.4 mg

Vitamin D18 mcg

Vitamin C54 mg

Vitamin A1443 mcg

Vitamin E43 mg

Vitamin K13 mcg

Vitamin B61.9 mg

Vitamin B128.3 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)5.8 mg

Niacin (B3)9.6 mg

Folate549 mcg

Choline2727 mg

Caffeine28 mg

Water810 g

As published

This recipe was extracted from Council cook book (1908), page 47. The excerpt below is the record exactly as published.

Bred Torte. Cream yolks of nine eggs and one large cup sugar. Add one-half cup chocolate, one cup grated almonds, one tablespoon mixed spices, one-fourth cup citron, one-half cup grated bread crumbs moistened with two tablespoons claret, one tablespoon brandy, juice and rind of one lemon, lastly beaten whites of the nine eggs

Cook this with the app: pantry check, scaling, and the assistant.