Schwarzbrot Torte

Name: Schwarzbrot Torte
Ingredients: the yolks of four large, or five small eggs; half a cup of sugar; a fourth of a cup of chopped almonds; juice and zest of half a lemon; a cup of grated pumpernickel

From Pan-Pacific cook book, 1915

Presented as published in 1915. 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

1235Calories

33 gProtein

194 gCarbs

40 gFat

Full nutrition (34 nutrients)

Calories1235 kcal

Protein33 g

Carbohydrates194 g

Fiber16 g

Sugars103 g

Total Fat40 g

Saturated Fat8.5 g

Monounsaturated Fat20 g

Polyunsaturated Fat9 g

Omega-30 g

Cholesterol734 mg

Sodium1092 mg

Potassium679 mg

Calcium295 mg

Iron8.2 mg

Magnesium186 mg

Phosphorus735 mg

Zinc5.2 mg

Copper0.9 mg

Manganese3 mg

Vitamin D3.7 mcg

Vitamin C0 mg

Vitamin A259 mcg

Vitamin E11 mg

Vitamin K1.9 mcg

Vitamin B60.5 mg

Vitamin B121.3 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)1.3 mg

Niacin (B3)6.7 mg

Folate278 mcg

Choline600 mg

Caffeine0 mg

Water104 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 83. The excerpt below is the record exactly as published.

SCHWARZBROT TORTE— GERMAN Beat the yolks of four large, or five small eggs with half a cup of sugar until creamy; add a fourth of a cup of chopped almonds, juice and zest of half a lemon and two 152 CAKES, LARGE AND SMALL teaspoons of water; beat well, then add a cup of grated pumpernickel

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