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Apple Bread
From The new practical housekeeping, 1890
Serves 8
Other fruits like pears can also be used. Fruit breads may have a laxative effect.
Presented as published in 1890. 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
500Calories
17 gProtein
105 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories500 kcal
Protein17 g
Carbohydrates105 g
Fiber8.4 g
Sugars6.4 g
Total Fat2.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium315 mg
Potassium441 mg
Calcium31 mg
Iron7.5 mg
Magnesium52 mg
Phosphorus220 mg
Zinc1.6 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A36 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)2.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)12 mg
Folate407 mcg
Choline7.3 mg
Caffeine0 mg
Water56 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 13. The excerpt below is the record exactly as published.
Apple Bread. — To make bread from apples or other fruits, pare them, put them over the fire and stew them tender, adding a httle sugar if they are very sour; then pulp them through a sieve. Use this pulp as the basis of bread ; mix one pound of fruit pulp with two pounds flour, teaspoon salt, one gill liquid yeast, and water enough to make a soft dough
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