Tortas de Polvoron— Spanish

Name: Tortas de Polvoron— Spanish
Ingredients: a pound of lard; one of sugar; two eggs; a pint of flour; a tablespoon of cinnamon; a tablespoon of cloves; two of ground ajonjoli

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

6944Calories

40 gProtein

658 gCarbs

469 gFat

Full nutrition (34 nutrients)

Calories6944 kcal

Protein40 g

Carbohydrates658 g

Fiber2.4 g

Sugars460 g

Total Fat469 g

Saturated Fat181 g

Monounsaturated Fat208 g

Polyunsaturated Fat53 g

Omega-30.1 g

Cholesterol803 mg

Sodium305 mg

Potassium580 mg

Calcium149 mg

Iron17 mg

Magnesium101 mg

Phosphorus480 mg

Zinc3.8 mg

Copper0.5 mg

Manganese5.9 mg

Vitamin D13 mcg

Vitamin C0 mg

Vitamin A161 mcg

Vitamin E4.3 mg

Vitamin K9.7 mcg

Vitamin B60.4 mg

Vitamin B120.9 mcg

Thiamin (B1)2.4 mg

Riboflavin (B2)1.6 mg

Niacin (B3)17 mg

Folate450 mcg

Choline522 mg

Caffeine0 mg

Water102 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 85. The excerpt below is the record exactly as published.

TORTAS DE POLVORON— SPANISH Beat to a cream a pound of lard and one of sugar ; add two eggs and beat well; then add slowly a pint of flour, a tablespoon each of cinnamon and cloves and two of ground ajonjoli

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