Apple Sauce Cake
From Magnet cream separator cook book, 1910
Recipe by Mrs. Matt. Armstrong, Newbury, Ont.
Presented as published in 1910. 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
4002Calories
55 gProtein
958 gCarbs
98 gFat
Full nutrition (33 nutrients)
Calories4002 kcal
Protein55 g
Carbohydrates958 g
Fiber13 g
Sugars442 g
Total Fat98 g
Saturated Fat0.4 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.5 g
Cholesterol252 mg
Sodium3043 mg
Potassium2990 mg
Calcium232 mg
Iron32 mg
Magnesium221 mg
Phosphorus741 mg
Zinc3.9 mg
Copper1.5 mg
Manganese4.3 mg
Vitamin D0 mcg
Vitamin C389 mg
Vitamin A13 mcg
Vitamin E1.1 mg
Vitamin K0 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)4.4 mg
Riboflavin (B2)2.3 mg
Niacin (B3)32 mg
Folate708 mcg
Choline0.1 mg
Caffeine0 mg
Water536 g
As published
This recipe was extracted from Magnet cream separator cook book (1910) by Hamilton Petrie Manufacturing Co. Ltd., page 30. The excerpt below is the record exactly as published.
APPLE SAUCE CAKE. 1 cup sugar, X cup butter, 1 cup apple sauce, 1 teaspoonful of baking powder, 1 teaspoonful of perferred spices, 1 cup of chopped raisins, no milk or eggs. Flour to make a stiff batter. Bake in a moderate oven like fruit cake. — Mrs. Lawreson. APPLE SAUCE CAKE. 2 cups apple sauce (without sugar), 2 cups granulated sugar, X cup butter, 1 tablespoonful black strap, 1 cup seeded raisins, 1 cup currants, X of a grated nutmeg, 1 teaspoonful of cinnamon, some lemon peel, 2 tea- spoonfuls of baking soda, 3% cups flour
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