Brot Torte
From Bread, cakes, and biscuits, 1902
Moisten almonds while pounding to prevent stiffening.
Presented as published in 1902. 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
5686Calories
144 gProtein
599 gCarbs
341 gFat
Full nutrition (34 nutrients)
Calories5686 kcal
Protein144 g
Carbohydrates599 g
Fiber85 g
Sugars482 g
Total Fat341 g
Saturated Fat26 g
Monounsaturated Fat215 g
Polyunsaturated Fat84 g
Omega-30 g
Cholesterol0 mg
Sodium11 mg
Potassium4996 mg
Calcium1835 mg
Iron25 mg
Magnesium1838 mg
Phosphorus3273 mg
Zinc21 mg
Copper7 mg
Manganese15 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E174 mg
Vitamin K0 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)7.8 mg
Niacin (B3)25 mg
Folate299 mcg
Choline354 mg
Caffeine0 mg
Water30 g
As published
This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 99. The excerpt below is the record exactly as published.
Brot Torte. — Blanch and pound Jib. of sweet almonds, moistening them in the mortar as you pound them with a few drops of water to prevent their stiffening ; then work into them first Jib. finely sifted sugar, adding gradually (keeping it stirred all the time) the grated rind of a lemon, a pinch of cinnamon, and two or three cloves pounded
Cook this with the app: pantry check, scaling, and the assistant.