Plain Bread Torte

Name: Plain Bread Torte
Ingredients: the yolks of two eggs; one tablespoon butter; one cup granulated sugar; one-half cup chocolate; one teaspoon mixed pastry spices; one-half cup of milk; one heaping cup flour; one teaspoon yeast powder; one teaspoon vanilla; one-half cup chopped citron; nuts; raisins

From Council cook book, 1908

Presented as published in 1908. 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

2904Calories

56 gProtein

602 gCarbs

51 gFat

Full nutrition (34 nutrients)

Calories2904 kcal

Protein56 g

Carbohydrates602 g

Fiber14 g

Sugars362 g

Total Fat51 g

Saturated Fat18 g

Monounsaturated Fat12 g

Polyunsaturated Fat3.9 g

Omega-30.1 g

Cholesterol423 mg

Sodium280 mg

Potassium3770 mg

Calcium418 mg

Iron20 mg

Magnesium304 mg

Phosphorus1193 mg

Zinc6 mg

Copper2.3 mg

Manganese2.8 mg

Vitamin D3.2 mcg

Vitamin C47 mg

Vitamin A281 mcg

Vitamin E1.7 mg

Vitamin K12 mcg

Vitamin B61.7 mg

Vitamin B121.7 mcg

Thiamin (B1)2.5 mg

Riboflavin (B2)1.8 mg

Niacin (B3)29 mg

Folate485 mcg

Choline338 mg

Caffeine28 mg

Water249 g

As published

This recipe was extracted from Council cook book (1908), page 45. The excerpt below is the record exactly as published.

Plain Bread Torte. Cream the yolks of two eggs with one tablespoon butter and one cup granulated sugar; add one-half cup chocolate and one teaspoon mixed pastry spices dissolved in one-half cup of milk, one heaping cup flour, one teaspoon yeast powder, one teaspoon vanilla, one-half cup chopped citron, nuts and raisins

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