Krunnel Torte
From The Federation cook book, 1910
Recipe by Mrs. Bertha L. Turner, Pasadena.
Presented as published in 1910. 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
897Calories
53 gProtein
93 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories897 kcal
Protein53 g
Carbohydrates93 g
Fiber5.8 g
Sugars15 g
Total Fat34 g
Saturated Fat11 g
Monounsaturated Fat12 g
Polyunsaturated Fat8 g
Omega-30.1 g
Cholesterol1116 mg
Sodium2627 mg
Potassium707 mg
Calcium1153 mg
Iron12 mg
Magnesium91 mg
Phosphorus1071 mg
Zinc5.5 mg
Copper0.5 mg
Manganese1.1 mg
Vitamin D6 mcg
Vitamin C0 mg
Vitamin A480 mcg
Vitamin E3.2 mg
Vitamin K8.4 mcg
Vitamin B60.7 mg
Vitamin B123 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1.8 mg
Niacin (B3)7.5 mg
Folate259 mcg
Choline899 mg
Caffeine0 mg
Water239 g
As published
This recipe was extracted from The Federation cook book (1910) by Bertha L. Turner, page 19. The excerpt below is the record exactly as published.
Krunnel Torte 6 eggs One-half Ib. dates 1 tablespoonful baking powder 1 half Ib. chopped walnuts 1 cup bread crumbs
Cook this with the app: pantry check, scaling, and the assistant.