vegetarianpescatariandairy-freesoy-freefish-freeshellfish-free
Nut Torte
From Delicacies, 1929
Serves 8
Recipe by Mrs. Glenn E. Spriggs.
Presented as published in 1929. 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
319Calories
8 gProtein
53 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories319 kcal
Protein7.7 g
Carbohydrates53 g
Fiber3.1 g
Sugars38 g
Total Fat9.3 g
Saturated Fat0.8 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol70 mg
Sodium126 mg
Potassium314 mg
Calcium60 mg
Iron1.7 mg
Magnesium32 mg
Phosphorus145 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0.4 mcg
Vitamin C0.1 mg
Vitamin A30 mcg
Vitamin E0.2 mg
Vitamin K1.4 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.1 mg
Folate27 mcg
Choline58 mg
Caffeine0 mg
Water20 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 65. The excerpt below is the record exactly as published.
Nut Torte 3 eggs x/2 cup nut meats (walnuts 1 cup sugar or pecans) 1 cup bread crumbs 1 teaspoon vanilla 1 cup dates chopped A few grains of salt
Cook this with the app: pantry check, scaling, and the assistant.