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Apple Jelly Cake
From The new home cook book, 1896
Serves 5
Presented as published in 1896. 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
763Calories
13 gProtein
175 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories763 kcal
Protein13 g
Carbohydrates175 g
Fiber1.5 g
Sugars92 g
Total Fat22 g
Saturated Fat0.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol101 mg
Sodium309 mg
Potassium260 mg
Calcium193 mg
Iron6.4 mg
Magnesium34 mg
Phosphorus211 mg
Zinc1 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0.2 mcg
Vitamin C4.5 mg
Vitamin A18 mcg
Vitamin E0.2 mg
Vitamin K0.7 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7 mg
Folate168 mcg
Choline38 mg
Caffeine0 mg
Water116 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The new home cook book (1896), page 138. The excerpt below is the record exactly as published.
APPLE JELLY CAKE. Mrs. W. G. Morg^an. Prepare and grate three large apples, (Greenings pre- ferred,) the juice and rind of a lemon, half a cup oi sugar, one egg well beaten ; put the ingredients together in a tin basin; simmer until cooked, with constant stirring; set to cool until the cake is ready „ Take three eggs, stir whites and yolks separately; to a cup and a half of white sugar, add half a cup sweet milk and a piece of butter the size of an egg; mix butter and sugar together, four cups of flour and three teaspoons of baking powder
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