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Dutch Apple Cake
From The Toronto Cook Book, 1915
Serves 4
Presented as published in 1915. 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
367Calories
9 gProtein
78 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories367 kcal
Protein9.2 g
Carbohydrates78 g
Fiber1.8 g
Sugars26 g
Total Fat8.6 g
Saturated Fat1.2 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol23 mg
Sodium84 mg
Potassium300 mg
Calcium127 mg
Iron3.7 mg
Magnesium30 mg
Phosphorus158 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0.6 mcg
Vitamin C5.4 mg
Vitamin A22 mcg
Vitamin E0.1 mg
Vitamin K0.8 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.4 mg
Folate100 mcg
Choline15 mg
Caffeine0 mg
Water178 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 63. The excerpt below is the record exactly as published.
Dutch Apple Cake Two cups flour, half teaspoon baking powder, two table- spoons butter, three tablespoons sugar, one cup milk, three large sour apples
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