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Apple Cakes
From The new practical housekeeping, 1890
Serves 2
Delicious when cold.
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
546Calories
6 gProtein
34 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories546 kcal
Protein6.1 g
Carbohydrates34 g
Fiber2.9 g
Sugars23 g
Total Fat44 g
Saturated Fat25 g
Monounsaturated Fat9.5 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol214 mg
Sodium60 mg
Potassium352 mg
Calcium97 mg
Iron0.6 mg
Magnesium19 mg
Phosphorus141 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.5 mcg
Vitamin C9.1 mg
Vitamin A45 mcg
Vitamin E0.4 mg
Vitamin K4.2 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.3 mg
Folate12 mcg
Choline81 mg
Caffeine0 mg
Water284 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 240. The excerpt below is the record exactly as published.
Apple Cakes. — Boil apples until they will pulp easily, mix Bmootnly with well-beaten eggs, a little cream, some powdered white sugar, and bread-crumbs enough
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