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Brod Torte
From The New century cook book, 1899
Serves 5
Pumpernickel can be bought at any bakery. Recipe by Mrs. D. Sauer.
Presented as published in 1899. 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
766Calories
36 gProtein
95 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories766 kcal
Protein36 g
Carbohydrates95 g
Fiber8.2 g
Sugars71 g
Total Fat30 g
Saturated Fat5.2 g
Monounsaturated Fat15 g
Polyunsaturated Fat6.8 g
Omega-30 g
Cholesterol446 mg
Sodium342 mg
Potassium507 mg
Calcium205 mg
Iron4.4 mg
Magnesium125 mg
Phosphorus454 mg
Zinc3.1 mg
Copper0.5 mg
Manganese1.1 mg
Vitamin D2.4 mcg
Vitamin C26 mg
Vitamin A193 mcg
Vitamin E10 mg
Vitamin K0.6 mcg
Vitamin B60.3 mg
Vitamin B121.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.4 mg
Niacin (B3)2.3 mg
Folate100 mcg
Choline376 mg
Caffeine0 mg
Water206 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The New century cook book (1899), page 120. The excerpt below is the record exactly as published.
Brod Torte. Six ounces grated almonds, twelve yolks of eggs, three- fourths pound sugar, the grated rind of a lemon, little less than one ounce cinnamon and cloves mixed, five ounces of finely grated pumpernickel and the whites of ten eggs
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