Apple Cake
From Hilda's "where is it?" of recipes, 1891
Presented as published in 1891. 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
1884Calories
2 gProtein
490 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1884 kcal
Protein1.7 g
Carbohydrates490 g
Fiber5.7 g
Sugars478 g
Total Fat2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium10 mg
Potassium352 mg
Calcium45 mg
Iron1 mg
Magnesium20 mg
Phosphorus41 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C62 mg
Vitamin A5.5 mcg
Vitamin E0.3 mg
Vitamin K1.4 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate11 mcg
Choline13 mg
Caffeine0 mg
Water404 g
As published
This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 3. The excerpt below is the record exactly as published.
APPLE CAKE-SWISS APPLE CHARLOTTE. APPLE CAKE. (This being a pudding is not put with other cakes, Mrs. Strachey's Recipe.) Ingredients. \\ lb. Apples, reeled and cored, i lb. White Sugar, cut in quarters. 4 pint of Water. Boil the syrup, then add the apples, let them boil till quite soft and in a pulp. Add the juice and rind of a lemon
Cook this with the app: pantry check, scaling, and the assistant.