Frenchdessertdairy-freenut-freesoy-freefish-freeshellfish-free
Apple Gateau
From A year's cookery, 1880
Serves 6
Serve with sweet sauce.
Presented as published in 1880. 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
447Calories
7 gProtein
60 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories447 kcal
Protein6.9 g
Carbohydrates60 g
Fiber2.3 g
Sugars35 g
Total Fat21 g
Saturated Fat11 g
Monounsaturated Fat6.9 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol75 mg
Sodium351 mg
Potassium177 mg
Calcium136 mg
Iron2.1 mg
Magnesium20 mg
Phosphorus119 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.3 mcg
Vitamin C23 mg
Vitamin A28 mcg
Vitamin E0.6 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.2 mg
Folate51 mcg
Choline58 mg
Caffeine0 mg
Water94 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 265. The excerpt below is the record exactly as published.
Apple Gateau. — Take some stale bread and rub it through a wire sieve. Weigh six ounces of the crumbs, and put with them six ounces of sugar, four ounces of suet chopped small, the grated rind of one lemon, half a pound of apples, weighed after being pared, cored, and chopped, two table-spoonfuls of flour, half a spoonful of baking-powder, the strained juice of two lemons, and three, or if preferred, two eggs
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