vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Apple Cheesecakes
From The national course in home economics, 1917
Serves 3
Mrs. Julia Harrison.
Presented as published in 1917. 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
660Calories
7 gProtein
153 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories660 kcal
Protein6.7 g
Carbohydrates153 g
Fiber1.9 g
Sugars149 g
Total Fat16 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol217 mg
Sodium76 mg
Potassium210 mg
Calcium41 mg
Iron1.1 mg
Magnesium13 mg
Phosphorus118 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C6 mg
Vitamin A83 mcg
Vitamin E0.6 mg
Vitamin K1 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.2 mg
Folate24 mcg
Choline152 mg
Caffeine0 mg
Water249 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 155. The excerpt below is the record exactly as published.
APPLE CHEESECAKES. Pare and core a pint of apples and stew them with a pint of sugar, the finely-chopped rind of a lemon, a teacupful of water and three table- spoonfuls of butter; take three eggs
Cook this with the app: pantry check, scaling, and the assistant.