Germandessertvegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
German Apple Cake
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 1
If the apples color too much, a buttered paper may be placed over the fruit during baking.
Presented as published in 1907. 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
278Calories
3 gProtein
67 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories278 kcal
Protein2.7 g
Carbohydrates67 g
Fiber5.5 g
Sugars45 g
Total Fat2.4 g
Saturated Fat0.8 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium208 mg
Potassium304 mg
Calcium80 mg
Iron1.5 mg
Magnesium20 mg
Phosphorus138 mg
Zinc0.3 mg
Copper0.1 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A7.4 mcg
Vitamin E0.5 mg
Vitamin K3.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate22 mcg
Choline7.5 mg
Caffeine0 mg
Water187 g
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 140. The excerpt below is the record exactly as published.
GERMAN APPLE CAKE. Take from any of the plain bun doughs. Roll out into a thin sheet and line a well-greased baking pan. Press up well around the sides, and give some proof. Take good baking ap- ples; peel, core and cut in thin slices; put the apples on the cake in even rows, give some more proof; sprinkle a few currants over, and some sugar
Cook this with the app: pantry check, scaling, and the assistant.