dessert
Dutch Apple Cake
From Handbook of domestic science and household arts for use in elementary schools, 1900
For variety, part of the biscuit dough may be rolled thin, spread with butter, sprinkled with cinnamon and sugar, rolled like a jelly roll, cut into slices, and baked.
Presented as published in 1900. 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
1982Calories
40 gProtein
429 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories1982 kcal
Protein40 g
Carbohydrates429 g
Fiber1.2 g
Sugars213 g
Total Fat15 g
Saturated Fat5.3 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol55 mg
Sodium290 mg
Potassium768 mg
Calcium396 mg
Iron16 mg
Magnesium106 mg
Phosphorus570 mg
Zinc3.2 mg
Copper0.5 mg
Manganese2.2 mg
Vitamin D2.5 mcg
Vitamin C0 mg
Vitamin A109 mcg
Vitamin E0.3 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.4 mcg
Thiamin (B1)2.7 mg
Riboflavin (B2)1.7 mg
Niacin (B3)20 mg
Folate454 mcg
Choline86 mg
Caffeine0 mg
Water257 g
As published
This recipe was extracted from Handbook of domestic science and household arts for use in elementary schools (1900) by Wilson, Lucy Langdon (Williams) Mrs, page 122. The excerpt below is the record exactly as published.
Dutch Apple Cake Use the short cake rule with the addition of one egg, beaten, and added with the milk. Make the dough a little softer than for biscuit, spread in the pan, without rolling, and stick into it, in even rows, thin slices of apple. Sprinkle with sugar
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