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A Tart of Young Codlin Apples
From Miss Cameron's cookery book, 1898
Serves 1
Ordinary apples do not require to be boiled first.
Presented as published in 1898. 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
183Calories
0 gProtein
48 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories183 kcal
Protein0.5 g
Carbohydrates48 g
Fiber2.3 g
Sugars43 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1.3 mg
Potassium163 mg
Calcium10 mg
Iron0.1 mg
Magnesium7.5 mg
Phosphorus20 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C7.2 mg
Vitamin A3.6 mcg
Vitamin E0.1 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline6.1 mg
Caffeine0 mg
Water181 g
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 58. The excerpt below is the record exactly as published.
A Tart of Young Codlin Apples. Put the apples into a saucepan, cover them with cold water, and put them over a slow fire for twenty minutes. Take the apples out, skin, core, and quarter them ; pile them up high in a pie-dish, sprinkling «xgra\ieto , wfcw&\ *ftk\^vofc MISS CAMEHON'S COOKERY BOOK. 147 I the water they were boiled in ; cover with short crust, ad bake slowly one hour; serve with sifted sugar over the aste.
Cook this with the app: pantry check, scaling, and the assistant.