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Carrot Torte
From Boston Cooking-School cook book, 1896
Serves 5
Presented as published in 1896. 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
431Calories
8 gProtein
55 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories431 kcal
Protein7.6 g
Carbohydrates55 g
Fiber0.9 g
Sugars42 g
Total Fat21 g
Saturated Fat11 g
Monounsaturated Fat4.9 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol197 mg
Sodium179 mg
Potassium206 mg
Calcium116 mg
Iron1.6 mg
Magnesium15 mg
Phosphorus149 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.8 mcg
Vitamin C3 mg
Vitamin A278 mcg
Vitamin E0.6 mg
Vitamin K4.7 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.2 mg
Folate44 mcg
Choline120 mg
Caffeine0 mg
Water86 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 238. The excerpt below is the record exactly as published.
CARROT TORTE 1 cup raw grated carrot 4 eggs 1 cup sugar Y cup flour Grated rind 1 lemon 1 teaspoon baking powder Juice 4 lemon 1 cup heavy cream
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