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Apple Cake
From The new practical housekeeping, 1890
Serves 8
A Peach Puree can be prepared similarly using peaches.
Presented as published in 1890. 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
52Calories
1 gProtein
13 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories52 kcal
Protein0.6 g
Carbohydrates13 g
Fiber1 g
Sugars10 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3 mg
Potassium134 mg
Calcium16 mg
Iron0.1 mg
Magnesium7.7 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A0.9 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate15 mcg
Choline1.5 mg
Caffeine0 mg
Water115 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 59. The excerpt below is the record exactly as published.
Apple Cake, — Make a batter as for Mystic Orange Cake, and for filling make an Apple Puree by boiling two apples, quartered but not pared, in a little water to a thick pulp: strain through a fine hair sieve and again boil till, when tested, it will not spread when dropped on a dish ; sweeten and boil a few minutes longer, put in a buttered dish, when cool sprinkle with pulverized sugar. Grate a whole orange or two, rub to a paste with pulverized sugar, add to above and thin with more orange juice
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