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Apple a la Napoleon
From The Swedish, French, American cook book, 1918
Serves 1
Presented as published in 1918. 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
213Calories
28 gProtein
25 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories213 kcal
Protein28 g
Carbohydrates25 g
Fiber0 g
Sugars19 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium65 mg
Potassium222 mg
Calcium26 mg
Iron0.5 mg
Magnesium15 mg
Phosphorus31 mg
Zinc0.1 mg
Copper0.8 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C88 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate9.8 mcg
Choline13 mg
Caffeine0 mg
Water179 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 571. The excerpt below is the record exactly as published.
one cup apple sauce four tablespoons dissolved Cox’s gelatine
Cook this with the app: pantry check, scaling, and the assistant.