Ories-Torte (Ground Rice Spongecake)
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
4788Calories
148 gProtein
550 gCarbs
247 gFat
Full nutrition (34 nutrients)
Calories4788 kcal
Protein148 g
Carbohydrates550 g
Fiber52 g
Sugars474 g
Total Fat247 g
Saturated Fat31 g
Monounsaturated Fat144 g
Polyunsaturated Fat58 g
Omega-30.2 g
Cholesterol1860 mg
Sodium721 mg
Potassium3746 mg
Calcium1378 mg
Iron24 mg
Magnesium1141 mg
Phosphorus2915 mg
Zinc19 mg
Copper4.5 mg
Manganese8.8 mg
Vitamin D10 mcg
Vitamin C53 mg
Vitamin A801 mcg
Vitamin E107 mg
Vitamin K1.5 mcg
Vitamin B61.5 mg
Vitamin B124.5 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)6.8 mg
Niacin (B3)15 mg
Folate421 mcg
Choline1682 mg
Caffeine0 mg
Water488 g
As published
This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 87. The excerpt below is the record exactly as published.
Ories-Torte. (Ground Rice Spongecake.) 10 oz. ground rice. 10 bitter almonds. 4 oz. sweet almonds. I lb. sugar. Grated peel and the juice of \ lemon. 10 ^%^s.
Cook this with the app: pantry check, scaling, and the assistant.