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Apple Short Cake No. 1 a la Ericsson Hammond
From The Swedish, French, American cook book, 1918
Serves 8
Filling includes one quart apples, cooked with two cups water and two cups sugar, lemon juice, and brandy.
Presented as published in 1918. 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
452Calories
6 gProtein
41 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories452 kcal
Protein6.2 g
Carbohydrates41 g
Fiber0 g
Sugars4.6 g
Total Fat30 g
Saturated Fat8.2 g
Monounsaturated Fat12 g
Polyunsaturated Fat7 g
Omega-30 g
Cholesterol9.3 mg
Sodium101 mg
Potassium115 mg
Calcium131 mg
Iron2.8 mg
Magnesium17 mg
Phosphorus195 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A9.7 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.2 mg
Folate75 mcg
Choline5.4 mg
Caffeine0 mg
Water35 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 585. The excerpt below is the record exactly as published.
Apple Short Cake No. 1, a la Ericsson Hammond Gateau croquant aux Pommes No. 1, a la Ericsson Hammond One cup shortening, three cups flour, two teaspoons Royal baking powder, one cup milk, a pinch of salt, two tablespoons sugar, three tablespoons cream
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