Mandel-Torte (Almond Cake)
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
4673Calories
164 gProtein
253 gCarbs
368 gFat
Full nutrition (34 nutrients)
Calories4673 kcal
Protein164 g
Carbohydrates253 g
Fiber99 g
Sugars36 g
Total Fat368 g
Saturated Fat28 g
Monounsaturated Fat233 g
Polyunsaturated Fat91 g
Omega-30 g
Cholesterol0 mg
Sodium70 mg
Potassium6537 mg
Calcium2056 mg
Iron29 mg
Magnesium2064 mg
Phosphorus3736 mg
Zinc24 mg
Copper7.8 mg
Manganese16 mg
Vitamin D0 mcg
Vitamin C4.3 mg
Vitamin A0 mcg
Vitamin E189 mg
Vitamin K0 mcg
Vitamin B61.9 mg
Vitamin B120 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)8.5 mg
Niacin (B3)31 mg
Folate353 mcg
Choline429 mg
Caffeine0 mg
Water40 g
As published
This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 89. The excerpt below is the record exactly as published.
Mandel-Torte. (Almond Cakb.) 10 bitter almonds. I lb. sweet almonds. 4 oz. potato flour
Cook this with the app: pantry check, scaling, and the assistant.