Germandessert
German Apple Cake
From Royal baker and pastry cook, 1913
Presented as published in 1913. 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
1151Calories
33 gProtein
242 gCarbs
29 gFat
Full nutrition (33 nutrients)
Calories1151 kcal
Protein33 g
Carbohydrates242 g
Fiber3.5 g
Sugars19 g
Total Fat29 g
Saturated Fat0.8 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.6 g
Cholesterol88 mg
Sodium1889 mg
Potassium566 mg
Calcium597 mg
Iron17 mg
Magnesium87 mg
Phosphorus1009 mg
Zinc2.3 mg
Copper0.5 mg
Manganese2.2 mg
Vitamin D0.2 mcg
Vitamin C7.2 mg
Vitamin A35 mcg
Vitamin E0.2 mg
Vitamin K1.5 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)2.6 mg
Riboflavin (B2)1.4 mg
Niacin (B3)19 mg
Folate454 mcg
Choline48 mg
Caffeine0 mg
Water203 g
As published
This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 35. The excerpt below is the record exactly as published.
German apple cake.— i pint flour, ly teaspoons Royal Baking Powder, y teaspoon salt, mixed and sifted. Rub in 2 tablespoons butter, add 1 beaten egg, and milk to make very thick batter. Spread 1 inch deep in greased shallow tin; have ready several pared, cored, and quartered apples
Cook this with the app: pantry check, scaling, and the assistant.