vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Apple Cheese
From The white ribbon cook book, 1894
Serves 3
Presented as published in 1894. 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
714Calories
1 gProtein
187 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories714 kcal
Protein1.2 g
Carbohydrates187 g
Fiber6.6 g
Sugars176 g
Total Fat1 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium3.8 mg
Potassium295 mg
Calcium60 mg
Iron0.5 mg
Magnesium17 mg
Phosphorus32 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C65 mg
Vitamin A5.5 mcg
Vitamin E0.2 mg
Vitamin K1.4 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate11 mcg
Choline12 mg
Caffeine0 mg
Water255 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 115. The excerpt below is the record exactly as published.
Apple Cheese — Dissolve 1 lb. sugar in }^ pint water; add IJ^ lbs. apples cut in quarters, and the rind of 1 lemon grated. Boil 3 hours; 10 minutes before that time add the juice of the lemo
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