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Apple Cream
From Vegetarian cookery, 1891
Serves 2
Presented as published in 1891. 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
912Calories
5 gProtein
38 gCarbs
84 gFat
Full nutrition (33 nutrients)
Calories912 kcal
Protein5.3 g
Carbohydrates38 g
Fiber2.9 g
Sugars23 g
Total Fat84 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0.1 g
Cholesterol241 mg
Sodium48 mg
Potassium431 mg
Calcium155 mg
Iron0.2 mg
Magnesium23 mg
Phosphorus158 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C9.1 mg
Vitamin A4.5 mcg
Vitamin E0.1 mg
Vitamin K7 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline7.7 mg
Caffeine0 mg
Water333 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 101. The excerpt below is the record exactly as published.
Apple Cream. Pare, and boil some good baking apples as for sauce ; rub the pulp through a hair sieve, adding sugar while warm ; when cold, stir in some good cream, and serve quite cold in a glass dish. No. 434. — Blanched Cream. One pint of cream
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