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Apple Cake
From The household (of the Detroit free press), 1886
Serves 3
Presented as published in 1886. 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
708Calories
15 gProtein
153 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories708 kcal
Protein15 g
Carbohydrates153 g
Fiber2.5 g
Sugars82 g
Total Fat9.8 g
Saturated Fat1.8 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol139 mg
Sodium67 mg
Potassium645 mg
Calcium101 mg
Iron5.7 mg
Magnesium39 mg
Phosphorus217 mg
Zinc1.3 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D1.1 mcg
Vitamin C22 mg
Vitamin A69 mcg
Vitamin E0.5 mg
Vitamin K0.8 mcg
Vitamin B60.2 mg
Vitamin B120.5 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.6 mg
Niacin (B3)5.8 mg
Folate153 mcg
Choline111 mg
Caffeine0 mg
Water204 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 371. The excerpt below is the record exactly as published.
APPLE CAKE. One heaping cup sugar, one large tablespoonful butter, two eggs, half cup of milk, two cups of flour, or enough to make a nice, thick, soft batter, one teaspoonful cream tartar, half of soda ; this will make three layers if the pan is not too large. Filling for layers — Two large apples (greenings are best, or any tart apple) ; peel one and- grate ; then grate one lemon
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