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Apple Sauce Cake
From The Toronto Cook Book, 1915
Serves 10
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
298Calories
2 gProtein
49 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories298 kcal
Protein2.5 g
Carbohydrates49 g
Fiber1.6 g
Sugars32 g
Total Fat12 g
Saturated Fat3.3 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat2.8 g
Omega-30 g
Cholesterol0 mg
Sodium976 mg
Potassium174 mg
Calcium24 mg
Iron1.3 mg
Magnesium16 mg
Phosphorus41 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K0.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate28 mcg
Choline2.4 mg
Caffeine0 mg
Water7.2 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 65. The excerpt below is the record exactly as published.
Apple Sauce Cake Cream together one cup sugar and half cup shortening, add one saltspoon salt, half teaspoon cloves, one teaspoon cinnamon, a little nutmeg and one cup raisins. Dissolve one teaspoon soda in a bit of warm water and then stir it into a cup of sour apple sauce, letting it foam over the ingredients in the bowl.
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