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Mandei. Torte (Almond Tart)
From Banquets of the nations, 1911
Serves 8
Be careful in handling the cake before it is fired, or while warm.
Presented as published in 1911. 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
195Calories
7 gProtein
17 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories195 kcal
Protein7.2 g
Carbohydrates17 g
Fiber2.4 g
Sugars13 g
Total Fat12 g
Saturated Fat1.5 g
Monounsaturated Fat6.8 g
Polyunsaturated Fat2.8 g
Omega-30 g
Cholesterol93 mg
Sodium36 mg
Potassium174 mg
Calcium64 mg
Iron1.2 mg
Magnesium54 mg
Phosphorus141 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E5 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.7 mg
Folate20 mcg
Choline83 mg
Caffeine0 mg
Water20 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 80. The excerpt below is the record exactly as published.
Mandei. Torte. (Almond Tart.) Skin, dry, and pound with a little orange water, five ounces of sweet and a quarter ounce of bitter al- monds, pass through a sieve with three and a half ounces sifted sugar, and a pinch of nutmeg. Put in the yolks of four eggs, and work for half an hour. Whip the whites into a stiff froth, and stir in lightly. Having warmed a small tablespoonful ot cornflour (Indian), sift it in along with a pinch of baking powder
Cook this with the app: pantry check, scaling, and the assistant.