vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free

Apple Cream (another way)

Name: Apple Cream (another way)
Yield: 2 servings
Ingredients: six or seven large apples; a little cinnamon; sufficient sugar to sweeten them; the well-whisked whites of three eggs

From Cassell's dictionary of cookery, 1892

Serves 2

Sufficient for a small side-dish. Time to heat: a quarter of an hour.

Presented as published in 1892. 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

489Calories

9 gProtein

119 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories489 kcal

Protein8.5 g

Carbohydrates119 g

Fiber3.3 g

Sugars111 g

Total Fat0.5 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol0 mg

Sodium1.2 mg

Potassium148 mg

Calcium33 mg

Iron0.4 mg

Magnesium7.8 mg

Phosphorus18 mg

Zinc0.1 mg

Copper0.1 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C6.1 mg

Vitamin A3.4 mcg

Vitamin E0.1 mg

Vitamin K1.7 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.2 mg

Folate0.2 mcg

Choline5.4 mg

Caffeine0 mg

Water195 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 142. The excerpt below is the record exactly as published.

Apple Cream (another way). — Boil six or seven large apples, with a little cinnamon, to a pulp, with sufficient sugar to sweeten them; the quantity of sugar must be regulated by the acidity of the apples. ^VTien cold, add to them the wcU-whisked whites *of three eggs

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