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Mandeltorte

Name: Mandeltorte
Yield: 10 servings
Ingredients: Scald Yb pound sweet and 1Ys ounce bitter almonds; the grated rind of 1 lemon; 4 tablespoonfuls fine white bread crumbs; the yolks of 10 eggs; the whites of 8 eggs; IY4 cup powdered sugar

From European and American cuisine, 1914

Serves 10

Decorate with blanched or pink candied almonds.

Presented as published in 1914. 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

263Calories

8 gProtein

24 gCarbs

16 gFat

Full nutrition (34 nutrients)

Calories263 kcal

Protein7.9 g

Carbohydrates24 g

Fiber3 g

Sugars18 g

Total Fat16 g

Saturated Fat2.5 g

Monounsaturated Fat9.2 g

Polyunsaturated Fat3.6 g

Omega-30 g

Cholesterol184 mg

Sodium31 mg

Potassium193 mg

Calcium90 mg

Iron1.5 mg

Magnesium63 mg

Phosphorus180 mg

Zinc1.1 mg

Copper0.3 mg

Manganese0.5 mg

Vitamin D0.9 mcg

Vitamin C0.7 mg

Vitamin A65 mcg

Vitamin E6.3 mg

Vitamin K0.1 mcg

Vitamin B60.1 mg

Vitamin B120.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.4 mg

Niacin (B3)1 mg

Folate40 mcg

Choline152 mg

Caffeine0 mg

Water14 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 373. The excerpt below is the record exactly as published.

Mandeltorte. — Scald Yb pound sweet and lYs ounce bitter al- monds in boiling water, remove the brown skin, spread the nuts out on a paper, and when dry grind them fine. Stir the yolks of 10 eggs with IY4 cup powdered sugar for Ys hour, add the grated rind of 1 lemon, 4 tablespoonfuls fine white bread crumbs, the grated al- monds, and lastly the whites of 8 eggs

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