Apple Sauce Cake (without Eggs)
From The Fredericksburg home kitchen cook book, 1921
Presented as published in 1921. 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
4261Calories
46 gProtein
590 gCarbs
202 gFat
Full nutrition (34 nutrients)
Calories4261 kcal
Protein46 g
Carbohydrates590 g
Fiber17 g
Sugars346 g
Total Fat202 g
Saturated Fat51 g
Monounsaturated Fat96 g
Polyunsaturated Fat39 g
Omega-30 g
Cholesterol103 mg
Sodium109 mg
Potassium2435 mg
Calcium258 mg
Iron21 mg
Magnesium277 mg
Phosphorus783 mg
Zinc7.4 mg
Copper2.1 mg
Manganese6.6 mg
Vitamin D2.7 mcg
Vitamin C92 mg
Vitamin A0.3 mcg
Vitamin E1.1 mg
Vitamin K15 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)3.2 mg
Riboflavin (B2)1.4 mg
Niacin (B3)20 mg
Folate413 mcg
Choline76 mg
Caffeine0 mg
Water237 g
As published
This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 44. The excerpt below is the record exactly as published.
Apple Sauce Cake, (without Eggs.) y2 cup lard, butter may be substituted ; 1 cup sugar ; 2 cups flour; 1 cup apple sauce. Cook fresh apples or dried apples until tender without sugar ; press through fruit press. Stir 1 teaspoonful soda, (dissolved in 3 tablespoons of hot water,) into the apple sauce; add this to the well stirred shortening and sugar; then add 1 cup raisins; 1 cup pecans; 1 teaspoonful each of cinnamon
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