Apple Capan
From The Ocklye cookery book, 1909
Presented as published in 1909. 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
579Calories
19 gProtein
97 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories579 kcal
Protein19 g
Carbohydrates97 g
Fiber7.6 g
Sugars78 g
Total Fat16 g
Saturated Fat9.2 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Cholesterol58 mg
Sodium196 mg
Potassium1410 mg
Calcium629 mg
Iron1.3 mg
Magnesium90 mg
Phosphorus593 mg
Zinc2.6 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D4.7 mcg
Vitamin C22 mg
Vitamin A167 mcg
Vitamin E0.5 mg
Vitamin K3.2 mcg
Vitamin B60.6 mg
Vitamin B122.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.8 mg
Niacin (B3)1.7 mg
Folate144 mcg
Choline105 mg
Caffeine0 mg
Water932 g
As published
This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 23. The excerpt below is the record exactly as published.
APPLE CAPAN Ingredients Three apples. Butter. Orange marmalade. Castor sugar. One ounce and a hall of arrow= One pint of milk
Cook this with the app: pantry check, scaling, and the assistant.