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Apple Johnny Cake

Name: Apple Johnny Cake
Yield: 6 servings
Ingredients: one pint white meal; two tablespoons sugar; one-half teaspoon salt; two teaspoons baking powder; milk enough to make quite soft; three apples, pared and sliced

From The Toronto Cook Book, 1915

Serves 6

Presented as published in 1915. 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

85Calories

2 gProtein

18 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories85 kcal

Protein1.6 g

Carbohydrates18 g

Fiber1.2 g

Sugars15 g

Total Fat1.5 g

Saturated Fat0.8 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol5 mg

Sodium367 mg

Potassium144 mg

Calcium143 mg

Iron0.2 mg

Magnesium9 mg

Phosphorus84 mg

Zinc0.2 mg

Copper0 mg

Manganese0 mg

Vitamin D0.4 mcg

Vitamin C3.6 mg

Vitamin A15 mcg

Vitamin E0.1 mg

Vitamin K0.5 mcg

Vitamin B60.1 mg

Vitamin B120.2 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.1 mg

Folate0 mcg

Choline10 mg

Caffeine0 mg

Water115 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 14. The excerpt below is the record exactly as published.

Apple Johnny Cake One pint white meal, two tablespoons sugar, one-half tea- spoon salt, two teaspoons baking powder, milk enough to make quite soft, three apples, pared and sliced; bake in shallow cake pans thirty minutes. Sponge Corn Cake One cup Indian meal, one-half cup flour, one-half teaspoon salt

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