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Apple Bread
From Vegetarian cookery, 1891
Serves 1
Very little water is required to make it of a proper consistency.
Presented as published in 1891. 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
264Calories
4 gProtein
65 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories264 kcal
Protein3.7 g
Carbohydrates65 g
Fiber4.7 g
Sugars36 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium0.5 mg
Potassium358 mg
Calcium23 mg
Iron1.7 mg
Magnesium21 mg
Phosphorus67 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A7.2 mcg
Vitamin E0.2 mg
Vitamin K2.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2 mg
Folate40 mcg
Choline12 mg
Caffeine0 mg
Water315 g
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 112. The excerpt below is the record exactly as published.
Apple Bread. Set the flour to rise with German yeast and a little salt in the usual way, but with less water ; allow one part of apples to two of flour
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