Apple Cream

Name: Apple Cream
Ingredients: 8 medium-sized apples; 1 teacup condensed milk or cream; 1 of sifted white sugar; the whites of 2 eggs; flavour with lemon

From English and French cookery, 1890

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

1637Calories

18 gProtein

395 gCarbs

12 gFat

Full nutrition (34 nutrients)

Calories1637 kcal

Protein18 g

Carbohydrates395 g

Fiber22 g

Sugars349 g

Total Fat12 g

Saturated Fat3.5 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat2.5 g

Omega-30 g

Cholesterol372 mg

Sodium146 mg

Potassium1576 mg

Calcium156 mg

Iron3.5 mg

Magnesium78 mg

Phosphorus372 mg

Zinc2.1 mg

Copper0.6 mg

Manganese0.6 mg

Vitamin D2 mcg

Vitamin C111 mg

Vitamin A190 mcg

Vitamin E1.9 mg

Vitamin K8.9 mcg

Vitamin B60.8 mg

Vitamin B120.9 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.9 mg

Niacin (B3)1.5 mg

Folate58 mcg

Choline348 mg

Caffeine0 mg

Water1414 g

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 75. The excerpt below is the record exactly as published.

Apple Cream. — Pare and core 8 medium-sized apples ; steam till quite tender, but do not allow them to fall to pieces. Lay in a glass dish, and, when cold, pour over them this cream : to 1 teacup condensed milk or cream add 1 of sifted white sugar, and the whites of 2 eggs ; flavour with lemon

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