Hohn-Topte (Poppy Cake)

Name: Hohn-Topte (Poppy Cake)
Ingredients: J lb. white poppy seeds; I lb. sweet almonds; 8 eggs; f pint milk; f lb. sugar

From German cookery for the English kitchen, 1906

Presented as published in 1906. 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

4218Calories

155 gProtein

338 gCarbs

273 gFat

Full nutrition (34 nutrients)

Calories4218 kcal

Protein155 g

Carbohydrates338 g

Fiber57 g

Sugars259 g

Total Fat273 g

Saturated Fat34 g

Monounsaturated Fat160 g

Polyunsaturated Fat64 g

Omega-30.2 g

Cholesterol1517 mg

Sodium667 mg

Potassium4247 mg

Calcium1746 mg

Iron24 mg

Magnesium1302 mg

Phosphorus3220 mg

Zinc20 mg

Copper5 mg

Manganese10 mg

Vitamin D10 mcg

Vitamin C0 mg

Vitamin A718 mcg

Vitamin E120 mg

Vitamin K1.2 mcg

Vitamin B61.5 mg

Vitamin B124.9 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)7.3 mg

Niacin (B3)17 mg

Folate388 mcg

Choline1456 mg

Caffeine0 mg

Water540 g

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 88. The excerpt below is the record exactly as published.

Hohn-Topte. (Poppy Cake.) J lb. white poppy seeds. I lb. sweet almonds. 8 eggs. f pint milk, f lb. sugar

Cook this with the app: pantry check, scaling, and the assistant.