Apple a la Confiture
From Council cook book, 1908
Presented as published in 1908. 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
933Calories
2 gProtein
246 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories933 kcal
Protein2 g
Carbohydrates246 g
Fiber13 g
Sugars230 g
Total Fat1.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium30 mg
Potassium335 mg
Calcium161 mg
Iron1 mg
Magnesium28 mg
Phosphorus32 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C136 mg
Vitamin A6.7 mcg
Vitamin E0.3 mg
Vitamin K1.1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate13 mcg
Choline15 mg
Caffeine0 mg
Water712 g
As published
This recipe was extracted from Council cook book (1908), page 34. The excerpt below is the record exactly as published.
Apple a la Confiture. Boil one cup sugar and two cups water, and pour it over Greening apples that have been pared and cored. Cover closely and cook till tender. Remove apples and add to the sauce the grated rind of one lemon, little cinnamon, handful of raisins. Boil until thick, then add sherry, and when cool pour over the apples. Before serving, put whipped cream on each apple and a candie'd cherry
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