vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Maple Layer Cake
From The Rural cook book, 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
526Calories
0 gProtein
135 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories526 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
Potassium430 mg
Calcium209 mg
Iron0.2 mg
Magnesium44 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
Water185 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 77. The excerpt below is the record exactly as published.
Maple Layer Cake.— Make & tender layer cake by any good recipe, and bake in three large layers. For a filling take two cupfuls of maple su- gar, add one cup of water and boil until it will wax when dropped in cold water. Then remove from the fire and add two teaspoonfuls of but- ter and stir speedily till it will spread on the cake. Add one<half tea- spoonful of vanill
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