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Maple Layer Cake
From The national course in home economics, 1917
Serves 2
A delicious cake. Recipe by Mrs. J. Adem.
Presented as published in 1917. 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
523Calories
0 gProtein
135 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories523 kcal
Protein0.1 g
Carbohydrates135 g
Fiber0 g
Sugars122 g
Total Fat3.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol10 mg
Sodium28 mg
Potassium428 mg
Calcium209 mg
Iron0.2 mg
Magnesium43 mg
Phosphorus4.9 mg
Zinc3 mg
Copper0 mg
Manganese5.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)2.6 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline3.2 mg
Caffeine0 mg
Water184 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 170. The excerpt below is the record exactly as published.
MAPLE LAYER CAKE. Make the above layer cake. For a filling take two cupfuls of maple sugar (shaved), add one cupful of water and boil until it waxes when dropped in cold water. Remove from the fire and add two teaspoonfuls of butter
Cook this with the app: pantry check, scaling, and the assistant.