Tortas de Polvoron (Spanish Cookies)

Name: Tortas de Polvoron (Spanish Cookies)
Ingredients: one pound of lard; one pound of powdered sugar; two eggs; two tablespoonfuls of cinnamon; two tablespoonfuls of cloves; four tablespoonfuls of roasted 'ajoujoli' or sesame seed; one teaspoonful of salt; a pint of flour

From High living, 1904

Presented as published in 1904. 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

7223Calories

47 gProtein

680 gCarbs

486 gFat

Full nutrition (34 nutrients)

Calories7223 kcal

Protein47 g

Carbohydrates680 g

Fiber7.4 g

Sugars457 g

Total Fat486 g

Saturated Fat181 g

Monounsaturated Fat208 g

Polyunsaturated Fat53 g

Omega-30.1 g

Cholesterol803 mg

Sodium2797 mg

Potassium906 mg

Calcium233 mg

Iron19 mg

Magnesium227 mg

Phosphorus751 mg

Zinc5.9 mg

Copper1.2 mg

Manganese11 mg

Vitamin D13 mcg

Vitamin C0 mg

Vitamin A161 mcg

Vitamin E4.9 mg

Vitamin K19 mcg

Vitamin B60.4 mg

Vitamin B120.9 mcg

Thiamin (B1)2.5 mg

Riboflavin (B2)1.7 mg

Niacin (B3)17 mg

Folate453 mcg

Choline525 mg

Caffeine0 mg

Water105 g

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 34. The excerpt below is the record exactly as published.

TORTAS DE POLVORON (Spanish Cookies) — Beat to a cream one pound of lard, one pound of powdered sugar and two eggs. Add two tablespoonfuls each of cinnamon and cloves and four tablespoonfuls of roasted " ajoujoli " or sesame seed, one teaspoonful of salt. Stir in a pint of flour

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