vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Apple Braise
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 5
Presented as published in 1907. 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
614Calories
6 gProtein
118 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories614 kcal
Protein6 g
Carbohydrates118 g
Fiber3.7 g
Sugars105 g
Total Fat21 g
Saturated Fat0.9 g
Monounsaturated Fat7.1 g
Polyunsaturated Fat2.6 g
Omega-30 g
Cholesterol27 mg
Sodium14 mg
Potassium419 mg
Calcium103 mg
Iron1.6 mg
Magnesium75 mg
Phosphorus153 mg
Zinc0.8 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C42 mg
Vitamin A2.9 mcg
Vitamin E0.3 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate0.7 mcg
Choline2.6 mg
Caffeine0 mg
Water255 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 5. The excerpt below is the record exactly as published.
APPLE BRAISE. Prepare like for Sliced Compote No. 31. Use one pound of sugar to the quart of water; add half a pint of white wine, also add four ounces of currants, four ounces Sultana raisins and tour ounces almonds, blanched and sliced, two ounces of butter, one stick cinnamon and one lemon peel
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