Apple Short Cake
From The royal baker and pastry cook, 1902
Presented as published in 1902. 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
1082Calories
4 gProtein
286 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories1082 kcal
Protein3.9 g
Carbohydrates286 g
Fiber19 g
Sugars246 g
Total Fat13 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol31 mg
Sodium2.5 mg
Potassium1317 mg
Calcium76 mg
Iron1.1 mg
Magnesium59 mg
Phosphorus162 mg
Zinc0.7 mg
Copper0.5 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C64 mg
Vitamin A29 mcg
Vitamin E0.7 mg
Vitamin K8.6 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.3 mg
Folate3.1 mcg
Choline50 mg
Caffeine0 mg
Water1265 g
As published
This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 41. The excerpt below is the record exactly as published.
Apple Short Cake. — Pare, core, and cut 8 sour apples into eighths. Put in earthen dish with 1 tablespoon butter, 1 tablespoon lemon juice. Ml cup sugar, and a pinch of cinnamon or nutmeg
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