Vienna Nut Torte

Name: Vienna Nut Torte
Ingredients: Blanch % pound of almonds; Then beat 4 eggs; with ^ cup of sugar; Add i teaspoonful of brandy; and a teaspoonful of wine; and lemon-juice; add 4 lady fingers crumbled up fine.

From 365 foreign dishes, 1908

Presented as published in 1908. 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

2109Calories

74 gProtein

147 gCarbs

135 gFat

Full nutrition (35 nutrients)

Calories2109 kcal

Protein74 g

Carbohydrates147 g

Fiber25 g

Sugars101 g

Total Fat135 g

Saturated Fat15 g

Monounsaturated Fat78 g

Polyunsaturated Fat29 g

Omega-30.1 g

Cholesterol744 mg

Sodium285 mg

Potassium1951 mg

Calcium690 mg

Iron12 mg

Magnesium610 mg

Phosphorus1538 mg

Zinc9.1 mg

Copper2.2 mg

Manganese4.9 mg

Vitamin D4 mcg

Vitamin C2 mg

Vitamin A320 mcg

Vitamin E2.1 mg

Vitamin K0.6 mcg

Vitamin B60.6 mg

Vitamin B121.8 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.9 mg

Niacin (B3)8.7 mg

Folate95 mcg

Choline589 mg

Caffeine0 mg

Alcohol1.5 g

Water174 g

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 7. The excerpt below is the record exactly as published.

Vienna Nut Torte. Blanch % pound of almonds and pound in a mortar. Then beat 4 eggs with ^ cup of sugar. Add i teaspoonful of brandy and a teaspoonful of wine and lemon-juice; add 4 lady fingers crumbled up fine.

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