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Date and Nut Torte
From Boston Cooking-School cook book, 1896
Serves 8
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
423Calories
10 gProtein
64 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories423 kcal
Protein10 g
Carbohydrates64 g
Fiber3.9 g
Sugars37 g
Total Fat16 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol50 mg
Sodium86 mg
Potassium448 mg
Calcium71 mg
Iron4.3 mg
Magnesium48 mg
Phosphorus205 mg
Zinc1 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D0.3 mcg
Vitamin C0.1 mg
Vitamin A20 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.8 mg
Folate42 mcg
Choline39 mg
Caffeine0 mg
Water40 g
Estimated from matched ingredients across 8 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.
DATE AND NUT TORTE 1 cup chopped dates 1 cup sugar 1 teaspoon soda 2 eggs, well beaten 1 cup boiling water 1 cup flour, sifted 1 tablespoon butter 1 cup nut meats, cut in pieces
Cook this with the app: pantry check, scaling, and the assistant.