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Mocha Torte
From The Institute cook book, 1913
Serves 2
For the icing use one cup of pulverized sugar, one tablespoon of boiling water and one tablespoon of coffee essence.
Presented as published in 1913. 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
611Calories
7 gProtein
90 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories611 kcal
Protein7.2 g
Carbohydrates90 g
Fiber0 g
Sugars60 g
Total Fat27 g
Saturated Fat16 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol89 mg
Sodium246 mg
Potassium220 mg
Calcium255 mg
Iron2.1 mg
Magnesium22 mg
Phosphorus187 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A220 mcg
Vitamin E0.8 mg
Vitamin K2.2 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.2 mg
Folate54 mcg
Choline20 mg
Caffeine3 mg
Water82 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 116. The excerpt below is the record exactly as published.
MOCHA TORTE 6 eggs % cup sifted flour Yi cup sugar (half pulverized) 1 teaspoon baking powder 1 tablespoon essence Turkish coffee 1 cup whipped cream
Cook this with the app: pantry check, scaling, and the assistant.