Germandessertvegetarianpescatariannut-freesoy-freefish-freeshellfish-free
German Apple Cake No. 2
From Fruit recipes, 1907
Serves 2
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
516Calories
17 gProtein
102 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories516 kcal
Protein17 g
Carbohydrates102 g
Fiber0 g
Sugars4.4 g
Total Fat16 g
Saturated Fat1.7 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol42 mg
Sodium391 mg
Potassium311 mg
Calcium334 mg
Iron7.4 mg
Magnesium45 mg
Phosphorus303 mg
Zinc1.3 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A29 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.5 mg
Folate201 mcg
Choline16 mg
Caffeine0 mg
Water95 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 18. The excerpt below is the record exactly as published.
GERMAN APPLE CAKE No. 2 This form of “‘kuchen’’ may be made with baking pow- der. Use a pint of flour in which have been sifted a half teaspoon of salt and one and a half of baking powder with a tablespoon of sugar. Rub through this two tablespoons of butter, and mix well with one beaten egg and enough milk to make a thick batter
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