Pumpemiokel-Torte (Pumpernickel Spongecake)

Name: Pumpemiokel-Torte (Pumpernickel Spongecake)
Ingredients: 4 oz. grated Pumpernickel; 4 oz. sweet almonds; lo bitter almonds; lo eggs; Grated rind of i lemon; I lb. sugar; 2 ground cloves

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

5099Calories

159 gProtein

611 gCarbs

252 gFat

Full nutrition (34 nutrients)

Calories5099 kcal

Protein159 g

Carbohydrates611 g

Fiber63 g

Sugars475 g

Total Fat252 g

Saturated Fat32 g

Monounsaturated Fat145 g

Polyunsaturated Fat60 g

Omega-30.3 g

Cholesterol1860 mg

Sodium1424 mg

Potassium4084 mg

Calcium1519 mg

Iron29 mg

Magnesium1228 mg

Phosphorus3127 mg

Zinc21 mg

Copper4.9 mg

Manganese16 mg

Vitamin D10 mcg

Vitamin C53 mg

Vitamin A802 mcg

Vitamin E108 mg

Vitamin K17 mcg

Vitamin B61.7 mg

Vitamin B124.5 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)7.2 mg

Niacin (B3)19 mg

Folate529 mcg

Choline1702 mg

Caffeine0 mg

Water532 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.

Pumpemiokel-Torte. (Pumpernickel Spongecake.) 4 oz. grated Pumpernickel. 4 oz. sweet almonds, lo bitter almonds. lo eggs. Grated rind of i lemon. I lb. sugar. 2 ground cloves

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