vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Ginger Layer Cake with Apple a la Gimo
From The Swedish, French, American cook book, 1918
Serves 10
Filling includes two cups apple sauce, one cup finely chopped pecan nuts, two tablespoons cornstarch, half cup water, and whites of three eggs.
Presented as published in 1918. 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
303Calories
5 gProtein
65 gCarbs
2 gFat
Full nutrition (35 nutrients)
Calories303 kcal
Protein5.4 g
Carbohydrates65 g
Fiber0.2 g
Sugars43 g
Total Fat2.3 g
Saturated Fat0.6 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol74 mg
Sodium112 mg
Potassium130 mg
Calcium120 mg
Iron2.2 mg
Magnesium14 mg
Phosphorus158 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.4 mcg
Vitamin C2.7 mg
Vitamin A32 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.8 mg
Folate51 mcg
Choline60 mg
Caffeine0 mg
Alcohol0.9 g
Water37 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 584. The excerpt below is the record exactly as published.
Ginger Layer Cake with Apple a la Gimo Gateau au Gingembre, Sauce aux Pommes, en couches, a la Gimo Two cups brown sugar, four eggs, two tablespoons cornstarch, two cups flour, juice of half lemon, two teaspoons ginger, two teaspoons Royal baking powder, two tablespoons brandy, half cup water
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