vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Apple Cream
From The new practical housekeeping, 1890
Serves 7
Any berries or soft fruit can be used similarly.
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
691Calories
4 gProtein
65 gCarbs
48 gFat
Full nutrition (34 nutrients)
Calories691 kcal
Protein3.6 g
Carbohydrates65 g
Fiber2.6 g
Sugars53 g
Total Fat48 g
Saturated Fat27 g
Monounsaturated Fat10 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol146 mg
Sodium33 mg
Potassium314 mg
Calcium94 mg
Iron0.4 mg
Magnesium17 mg
Phosphorus104 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C7.9 mg
Vitamin A4 mcg
Vitamin E0.1 mg
Vitamin K4.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate2.2 mcg
Choline10 mg
Caffeine0 mg
Water247 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 241. The excerpt below is the record exactly as published.
Apple Cream. — Peel, core and cut three pounds of apples in thin slices and put in porcelain-lined kettle, with a half pound sugar, grated rind and juice of a lemon, and a teaspoon ground ginger: simmer slowlv until apples are tender enough to rub througn a sieve. Scald a quart cream
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