vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Apple Sauce Cake
From The Swedish, French, American cook book, 1918
Serves 6
Presented as published in 1918. 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
284Calories
11 gProtein
17 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories284 kcal
Protein11 g
Carbohydrates17 g
Fiber0.4 g
Sugars4.7 g
Total Fat18 g
Saturated Fat9.3 g
Monounsaturated Fat6.6 g
Polyunsaturated Fat1.2 g
Cholesterol51 mg
Sodium99 mg
Potassium114 mg
Calcium76 mg
Iron0.3 mg
Magnesium13 mg
Phosphorus79 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.2 mcg
Vitamin C0.1 mg
Vitamin A117 mcg
Vitamin E0.4 mg
Vitamin K1.1 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate12 mcg
Choline13 mg
Caffeine0 mg
Alcohol1.5 g
Water45 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 491. The excerpt below is the record exactly as published.
one cup cake crumbs, seven tablespoons dissolved Cox’s gelatine, two tablespoons brandy, sugar to taste, one and a half cups whipped cream
Cook this with the app: pantry check, scaling, and the assistant.