Dried Apple Cake
From A laboratory manual of foods and cookery, 1916
Presented as published in 1916. 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
3752Calories
56 gProtein
862 gCarbs
105 gFat
Full nutrition (34 nutrients)
Calories3752 kcal
Protein56 g
Carbohydrates862 g
Fiber6.6 g
Sugars462 g
Total Fat105 g
Saturated Fat5.4 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol279 mg
Sodium505 mg
Potassium6100 mg
Calcium1086 mg
Iron42 mg
Magnesium965 mg
Phosphorus835 mg
Zinc5.4 mg
Copper2.5 mg
Manganese9.8 mg
Vitamin D3.2 mcg
Vitamin C2.6 mg
Vitamin A118 mcg
Vitamin E0.4 mg
Vitamin K3.8 mcg
Vitamin B62.7 mg
Vitamin B121.1 mcg
Thiamin (B1)4.4 mg
Riboflavin (B2)2.4 mg
Niacin (B3)33 mg
Folate717 mcg
Choline81 mg
Caffeine0 mg
Water570 g
As published
This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 99. The excerpt below is the record exactly as published.
Dried Apple Cake Ingredients : i c. dried apples (soaked over- i egg night) 3^ c. flour i c. molasses i tsp. soda \ c. butter i c. sugar i c. buttermilk i tsp. cloves i tsp. cinnamon i tsp. nutmeg
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