Estimated Nutrition (whole recipe, rough)
Counts 16 of 20 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Salt | 1 tsp (6g) | 0 |
| Coffee | not in our table | 0 |
| Bean | not in our table | 0 |
| Nut | not in our table | 0 |
| Cake | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup walnuts
- 1 teaspoon each cinnamon
- 2 teaspoons baking powder
- 2 cups powdered sugar
- 1 cup sugar
- 1 cup whole almonds grated
- 4 tablespoons matzo flour
- 8 tablespoons granulated sugar
- 2 tablespoons granulated sugar
- 1 teaspoon cornstarch mixed together
- 1 teaspoon yeast powder
- two cups sugar very light
- 4 sticks chocolate
- 1 cup almonds ground
- 1 lb of ground walnuts
- 2 tablespoons matzo meal
- three-quarter pounds ground walnuts
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- one-quarter pound butter
- 4 tablespoons cream
- 4 tablespoons grated chocolate
- 4 tablespoons blanched almonds chop- ped
- a cup of strong liquid coffee
- 1 package of zwiebach
- 1 lemon
- 10 eggs
- eight eggs
- eight yolks beaten lightly
- 8 coffee beans ground
- two layers
- three yolks beaten lightly
- 9 eggs
- 1 orange
- 1 glass white wine
- one thousand favorite recipes nut cake
- nine eggs
- 8 eggs
- twelve layer cake
- six eggs
- 6 eggs lightly
- 1 cake of 12 layers
- 12 layers
- 4 cooking spoons granulated sugar
- 1 egg
- cinnamon
- cloves
- allspice
- salt
Directions
(Frost this with plain icing.) Grate 1 package of Zwiebach, chop 1 cup walnuts, add 1 teaspoon each cinnamon, cloves and allspice, 2 teaspoons baking powder, grated rind of 1 lemon; mix all together well; 10 eggs, yolks beaten, with
2 cups powdered sugar; beaten whites added last.
MRS. MAX SCHUBACH. Mandel Torte. Eight eggs, beat yolks and whites separately; 1 cup sugar, 1 cup whole almonds grated, 4 tablespoons Matzo flour, juice and skin (grated) of orange. Beat yolks and sugar % hour. Add other in- gredients. Then add whites beaten % hour. Bake in spring form I hour. MRS. WM. A. LEWIS.
Walnut Cake. Eight yolks beaten lightly, 8 tablespoons granulated sugar, 8 coffee beans ground, y2 teaspoon vanilla, and a little juice of lemon, V2 pound nuts grated (leave about y2 cup for filling). Last of all, the whites of egg beaten, then added. Bake in two layers.
Three yolks beaten lightly, 2 tablespoons granulated sugar, XA cup cream, 1 teaspoon cornstarch mixed together with the eggs; then put in double boiler and boiled until thick, when cooled add vanilla and the rest of the nuts, and add between layers.
MRS. E. MICHAEL, Spokane. "Matzo Cake"— No. 1. Eight eggs, yolks well beaten, with 1 cup sugar, % cup matzo flour (or crackers), rind of 1 lemon, % cup almonds, 1 teaspoon yeast powder; whites added last. Bake 30 minutes.
MRS. A. KAUFMAN. Matzo Cake — No. 2. Yolks 9 eggs, beaten with two cups sugar very light, % cup matzo meal sifted very fine, juice and rind 1 lemon and 1 orange, 4 sticks chocolate, 1 cup almonds ground, 1 glass white wine and
the stifft^r beaten whites last. MRS. SAM BROWN.
The best hotel on the Pacific Coast_iftt-in Seattle. HOTEL BUTLER
ONE THOUSAND FAVORITE RECIPES
Nut Cake.
Nine eggs, y2 pound bar sugar, 1 lb of ground walnuts, to be measured before shells are removed. Beat the yolks and sugar until very thick, then gradually add the nuts, then the whites, beaten very stiff. Last, 2 tablespoons matzo meal, the sugar and meal sifted twice. Bake slowly. Ice top of cake and decorate with nuts.
MRS. A. E. WILZIN. Walnut Torte.
Three-quarter pounds ground walnuts (shelled), 8 eggs, 1*£ cups sugar, 1 teaspoon vanilla, 1 teaspoon baking powder. Cream yolks of eggs and sugar; add walnuts, into which baking powder has been mixed; lastly add whites of eggs beaten stiff, and vanilla. Bake in loaf in a medium oven for 45 minutes. Serve with whipped cream. The above can be made substituting almonds for walnuts. Note the absence of flour. MRS. JACOB R. HILLER.
Dobach Torte.
(Twelve layer cake.)
Cream yolks of six eggs with y2 pound powdered sugar; add 1% heaping wooden spoons sifted flour; then add beaten whites of 6 eggs lightly and carefully into the mixture. Butter pie plates on wrong side (under side) and sprinkle with flour lightly over the butter and spread the mixture very thin. This amount of dough is for 1 cake of 12 layers.
Filling. — Cream y2 pound of sweet butter and put on ice imme- diately; take y2 pound sweet chocolate and break it into a cup of strong liquid coffee; add 4 cooking spoons granulated sugar and let it boil until you pull it almost like candy; remove from fire and stir chocolate until quite cold. When cold, add the chocolate mixture to the creamed butter. This filling is spread thin between the layers, spreading the icing thicker on top and sides of the cake. This is very fine, but care must be taken in baking and removing layers, as layers are thin as wafers. MRS. MICHAEL, Spokane.
Linze Torte.
One-quarter pound butter, % pound sugar, % pound flour mixed with % teaspoon yeast powder, 1 egg, 3 or 4 tablespoons cream, 4 tablespoons grated chocolate, 4 tablespoons blanched almonds chop- ped (or walnuts), y2 teaspoon cinnamon, y2 teaspoon allspice, and the grated rind of a lemon, pinch of salt. Beat butter to a cream, then add sugar, egg, chocolate, almonds (or walnuts), spices, cream and lastly flour. Roll about y2 inch thick, line a couple of pans with the paste, on which spread any kind of jam, and from the remainder of the paste cut narrow strips of which to form a netting over the jam. Bake in a moderate oven for about y2 hour. While still warm, cut into small squares. MRS. S. SICHEL, Portland.
RELIANCE S