vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Apple Cream
From Harper's cook book encyclopædia, 1902
Serves 4
Presented as published in 1902. 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
404Calories
5 gProtein
98 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories404 kcal
Protein4.6 g
Carbohydrates98 g
Fiber7 g
Sugars83 g
Total Fat3.2 g
Saturated Fat0.9 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol93 mg
Sodium36 mg
Potassium521 mg
Calcium41 mg
Iron0.8 mg
Magnesium25 mg
Phosphorus109 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0.5 mcg
Vitamin C22 mg
Vitamin A51 mcg
Vitamin E0.5 mg
Vitamin K3.3 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.5 mg
Folate12 mcg
Choline92 mg
Caffeine0 mg
Water487 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 94. The excerpt below is the record exactly as published.
Apple Cream CREAMS Chocolate Cream Apple Cream. — Boil twelve large apples in water till soft, take off skin, and rub pulp through hair sieve upon /4 lb. of granulated sugar, whip whites of two eggs
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