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Walnut Cake
From The art of German cooking and baking, 1922
Serves 10
Presented as published in 1922. 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
470Calories
12 gProtein
22 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories470 kcal
Protein12 g
Carbohydrates22 g
Fiber2.5 g
Sugars13 g
Total Fat37 g
Saturated Fat4.2 g
Monounsaturated Fat6.5 g
Polyunsaturated Fat24 g
Omega-30 g
Cholesterol149 mg
Sodium117 mg
Potassium269 mg
Calcium96 mg
Iron2 mg
Magnesium71 mg
Phosphorus268 mg
Zinc1.8 mg
Copper0.6 mg
Manganese1.4 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A64 mcg
Vitamin E0.5 mg
Vitamin K1.3 mcg
Vitamin B60.4 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.8 mg
Folate24 mcg
Choline118 mg
Caffeine0 mg
Water32 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 150. The excerpt below is the record exactly as published.
WALNUT CAKE. 1 lb. walnuts (leave out 14 8 eggs halves for the top) 1 tsp. baking powder 1 cup powdered sugar 1 cup powdered sugar % cup crackers (rolled fine)
Cook this with the app: pantry check, scaling, and the assistant.