Farina Torte
From Our favorite recipes (Stake Relief Society, 1954), 1954
Layer with whipped cream and cherries.
Presented as published in 1954. 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
3473Calories
73 gProtein
538 gCarbs
120 gFat
Full nutrition (34 nutrients)
Calories3473 kcal
Protein73 g
Carbohydrates538 g
Fiber13 g
Sugars404 g
Total Fat120 g
Saturated Fat8.1 g
Monounsaturated Fat12 g
Polyunsaturated Fat62 g
Omega-30 g
Cholesterol0 mg
Sodium1306 mg
Potassium786 mg
Calcium1622 mg
Iron49 mg
Magnesium249 mg
Phosphorus1021 mg
Zinc5.6 mg
Copper1.9 mg
Manganese5.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E6.2 mg
Vitamin K3.9 mcg
Vitamin B61.5 mg
Vitamin B120.1 mcg
Thiamin (B1)1.9 mg
Riboflavin (B2)2 mg
Niacin (B3)21 mg
Folate189 mcg
Choline34 mg
Caffeine0 mg
Water229 g
As published
This recipe was extracted from Our favorite recipes (Stake Relief Society, 1954) (1954) by Church of Jesus Christ of Latter-day Saints. New York New York Stake. Relief Society, page 20. The excerpt below is the record exactly as published.
FARINA TORTE 6 egg yolks, beaten 2 teaspoons baking powder 2 cups sugar 1 cup chopped walnuts 3/4 cup farina 6 egg whites, stiffly beaten 1/4 cup bread crumbs
Cook this with the app: pantry check, scaling, and the assistant.