Tote
From Bread, cakes, and biscuits, 1902
(American recipe)
Presented as published in 1902. 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
4695Calories
119 gProtein
676 gCarbs
158 gFat
Full nutrition (35 nutrients)
Calories4695 kcal
Protein119 g
Carbohydrates676 g
Fiber33 g
Sugars567 g
Total Fat158 g
Saturated Fat15 g
Monounsaturated Fat16 g
Polyunsaturated Fat7.8 g
Omega-30.2 g
Cholesterol1488 mg
Sodium926 mg
Potassium3110 mg
Calcium826 mg
Iron24 mg
Magnesium918 mg
Phosphorus2543 mg
Zinc15 mg
Copper4.9 mg
Manganese6.8 mg
Vitamin D8 mcg
Vitamin C1 mg
Vitamin A640 mcg
Vitamin E4.4 mg
Vitamin K5 mcg
Vitamin B60.9 mg
Vitamin B123.6 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)3.8 mg
Niacin (B3)11 mg
Folate283 mcg
Choline1182 mg
Caffeine27 mg
Alcohol19 g
Water492 g
As published
This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 112. The excerpt below is the record exactly as published.
Tote — Beat the yolks of eight eggs with 12oz. of caster sugar till light, then stir in Jib. grated chocolate, fib. ground almonds, Jib. finely shred citron peel, half a tea- spoonful each of cinnamon and cloves pounded fine, a quarter of a teaspoonful of cardamoms, half a gill of brandy, and the juice and grated rind of a lemon. Stir this all well FOREIGN CAKES. 175 together. Now moisten rather less than lib. of dried and browned breadcrumbs
Cook this with the app: pantry check, scaling, and the assistant.