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Schwartz Brod Torte
From The Landmarks club cook book, 1903
Serves 5
Mrs. J G. Mossw.
Presented as published in 1903. 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
742Calories
23 gProtein
114 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories742 kcal
Protein23 g
Carbohydrates114 g
Fiber6.6 g
Sugars71 g
Total Fat23 g
Saturated Fat4.3 g
Monounsaturated Fat12 g
Polyunsaturated Fat5.8 g
Omega-30 g
Cholesterol299 mg
Sodium1297 mg
Potassium541 mg
Calcium246 mg
Iron5 mg
Magnesium109 mg
Phosphorus396 mg
Zinc2.7 mg
Copper0.5 mg
Manganese1.2 mg
Vitamin D1.7 mcg
Vitamin C4.1 mg
Vitamin A136 mcg
Vitamin E7.5 mg
Vitamin K23 mcg
Vitamin B60.4 mg
Vitamin B120.9 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.9 mg
Niacin (B3)4.4 mg
Folate110 mcg
Choline261 mg
Caffeine0 mg
Water98 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 102. The excerpt below is the record exactly as published.
SCHWARTZ BROD TORTE. Eight eggs, one cup powdered sugar, one cup granulated, two cups rye bread crumbs, one cup mashed potato, one cup grated almonds, one-half teaspoonful baking powder put over them. Three-quarter cup citron cut very fine, with one-quarter teaspoonful baking powder put over that. One teaspoonful cinnamon, one teaspoon ful allspice. Nutmeg to taste
Cook this with the app: pantry check, scaling, and the assistant.