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Apple Cream
From The new Kentucky home cook book, 1884
Serves 5
Miss Allie Bascom.
Presented as published in 1884. 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
729Calories
4 gProtein
30 gCarbs
67 gFat
Full nutrition (33 nutrients)
Calories729 kcal
Protein4.3 g
Carbohydrates30 g
Fiber2.3 g
Sugars18 g
Total Fat67 g
Saturated Fat38 g
Monounsaturated Fat14 g
Polyunsaturated Fat0.1 g
Cholesterol193 mg
Sodium39 mg
Potassium343 mg
Calcium124 mg
Iron0.1 mg
Magnesium18 mg
Phosphorus127 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C7.2 mg
Vitamin A3.6 mcg
Vitamin E0.1 mg
Vitamin K5.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline6.1 mg
Caffeine0 mg
Water265 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 153. The excerpt below is the record exactly as published.
APPLE CREAM. Take one quart of apples and one quart of rich cream; boil the apples, and run them through a sieve; flavor with essence of lemon
Cook this with the app: pantry check, scaling, and the assistant.