dessertvegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Dutch Apple Cake
From Delta Gamma cook book, 1922
Serves 4
Recipe by Alice Van Voorhes Rose (Upsilon).
Presented as published in 1922. 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
482Calories
14 gProtein
103 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories482 kcal
Protein14 g
Carbohydrates103 g
Fiber0.6 g
Sugars4.5 g
Total Fat7.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol16 mg
Sodium530 mg
Potassium213 mg
Calcium158 mg
Iron7.3 mg
Magnesium36 mg
Phosphorus190 mg
Zinc0.9 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C1.8 mg
Vitamin A0.9 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.5 mg
Folate201 mcg
Choline1.5 mg
Caffeine0 mg
Water53 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 48. The excerpt below is the record exactly as published.
Dutch Apple Cake Make a soft biscuit dough with a quart of flour, two tablespoons butter, one-half teaspoon salt, two teaspoons baking powder and sufficient cold millc to mix. Roll out one-half inch thick and lay in flat greased pans. Have readj^ apples pared, cored and quartered
Cook this with the app: pantry check, scaling, and the assistant.