Tilling for Apple Sauce Cake
From Durham cook book ..., 1921
Recipe by Mrs. W. H. Boone.
Presented as published in 1921. 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
1099Calories
10 gProtein
171 gCarbs
44 gFat
Full nutrition (28 nutrients)
Calories1099 kcal
Protein10 g
Carbohydrates171 g
Fiber4.3 g
Sugars151 g
Total Fat44 g
Saturated Fat3.9 g
Monounsaturated Fat23 g
Polyunsaturated Fat14 g
Sodium179 mg
Potassium237 mg
Calcium84 mg
Iron6.7 mg
Magnesium66 mg
Phosphorus161 mg
Zinc2.4 mg
Copper0.5 mg
Manganese1.4 mg
Vitamin C0 mg
Vitamin E0 mg
Vitamin K2.4 mcg
Vitamin B60.1 mg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.9 mg
Folate21 mcg
Choline2 mg
Water91 g
As published
This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 15. The excerpt below is the record exactly as published.
TILLING FOE APPLE SAUCE CAKE. Three-fourths cup granulated sugar, one-third cup boiling water, one egg white^ one half cup pecans (shelled.
Cook this with the app: pantry check, scaling, and the assistant.