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Apple Sauce Cake
From The Toronto Cook Book, 1915
Serves 8
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
429Calories
5 gProtein
76 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories429 kcal
Protein4.6 g
Carbohydrates76 g
Fiber2.5 g
Sugars45 g
Total Fat14 g
Saturated Fat3.3 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat3.5 g
Omega-30 g
Cholesterol0 mg
Sodium16 mg
Potassium327 mg
Calcium68 mg
Iron2.6 mg
Magnesium24 mg
Phosphorus66 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C40 mg
Vitamin A1.3 mcg
Vitamin E0.1 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.4 mg
Folate53 mcg
Choline4.4 mg
Caffeine0 mg
Water45 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 61. The excerpt below is the record exactly as published.
Apple Sauce Cake One cup brown sugar, half cup shortening, one cup apple sauce, one and a half teaspoons soda, dissolved in the apple sauce and beaten very light, one cup raisins, half cup currants, one piece of lemon peel, two cups flour, half a teaspoon cloves and cinnamon. Apple Sauce Cake One and a half cups apple sauce, one cup sugar, half cup butter, half teaspoon of cinnamo
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