vegetarianpescatariandairy-freesoy-freefish-freeshellfish-free
Brown Bread Cake (Tort z Razowege Chleba)
From Banquets of the nations, 1911
Serves 5
Presented as published in 1911. 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
694Calories
27 gProtein
92 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories694 kcal
Protein27 g
Carbohydrates92 g
Fiber11 g
Sugars48 g
Total Fat26 g
Saturated Fat5.4 g
Monounsaturated Fat12 g
Polyunsaturated Fat5.5 g
Omega-30.1 g
Cholesterol521 mg
Sodium493 mg
Potassium645 mg
Calcium265 mg
Iron5.5 mg
Magnesium120 mg
Phosphorus469 mg
Zinc2.9 mg
Copper0.4 mg
Manganese1.4 mg
Vitamin D2.8 mcg
Vitamin C75 mg
Vitamin A245 mcg
Vitamin E1.8 mg
Vitamin K2.3 mcg
Vitamin B60.4 mg
Vitamin B121.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)2.7 mg
Folate103 mcg
Choline424 mg
Caffeine0.1 mg
Water178 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 198. The excerpt below is the record exactly as published.
half a pound of brown bread in the oven, grind to powder, run through a sieve, and moisten with good rum. Take a quarter pound of almonds, ground to powder, with a little soft sugar. Mix into a paste the yolks of eight eggs with a half a pound of soft sugar, a little lemon and orange peel, a pinch of powdered cinna- mon, and half a powdered clove. Mix bread, almonds, and paste, two ounces of flour, one ounce powdered chocolate, and the whites of six eggs
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