Apple Cake
From The Carbon County cook book, 1926
MRS. ANNIE McINTIRE.
Presented as published in 1926. 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
3656Calories
26 gProtein
219 gCarbs
305 gFat
Full nutrition (34 nutrients)
Calories3656 kcal
Protein26 g
Carbohydrates219 g
Fiber16 g
Sugars164 g
Total Fat305 g
Saturated Fat93 g
Monounsaturated Fat110 g
Polyunsaturated Fat85 g
Omega-30 g
Cholesterol207 mg
Sodium104 mg
Potassium2418 mg
Calcium270 mg
Iron6.7 mg
Magnesium269 mg
Phosphorus678 mg
Zinc4.4 mg
Copper2.2 mg
Manganese5.7 mg
Vitamin D5.4 mcg
Vitamin C181 mg
Vitamin A0.8 mcg
Vitamin E1.7 mg
Vitamin K12 mcg
Vitamin B61.2 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.1 mg
Folate11 mcg
Choline130 mg
Caffeine0 mg
Water384 g
As published
This recipe was extracted from The Carbon County cook book (1926), page 5. The excerpt below is the record exactly as published.
4 teaspoon cinnamon, 1 teaspoon vanilla, two-thirds cup cocoa, 1 cup mashed potatoes, 1 cup walnut meats, 2 eggs. Cream sugar and shorten- - ing, add egg yolks, milk, cinnamon, vanilla, cocoa. mashed potatoes and nuts. Sift flour and add. Bake in moderate oven 45 minutes. KISTY FAUSETT. Apple Cake. 2 cups apple sauce, 1 cup walnuts, 1 cup raisins, 1 cup lard
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