vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Swedish Apple Cake
From San Rafael cook book, 1906, 1906
Serves 6
Presented as published in 1906. 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
133Calories
2 gProtein
34 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories133 kcal
Protein1.9 g
Carbohydrates34 g
Fiber4 g
Sugars26 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium0.7 mg
Potassium204 mg
Calcium33 mg
Iron0.4 mg
Magnesium11 mg
Phosphorus24 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C26 mg
Vitamin A5.4 mcg
Vitamin E0.2 mg
Vitamin K1.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate4 mcg
Choline7.1 mg
Caffeine0 mg
Water185 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 83. The excerpt below is the record exactly as published.
SWEDISH APPLE CAKE— Miss A. Gordon. Roll out some rich pie paste, brush the edge with yolk of egg, and let it bake at a medium heat. Peel 6 apples, cut them into small pieces, and mix them with 1% ounces of sugar; cook until quite soft; mix with them % ounce of finely shredded orange peel, and the same of burnt almohds; add a little cinnamon and some grated lemon, and spread this mixture upon the paste. Beat up the whites of 2 eggs
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