Apple Crisp
From Our favorite recipes (Wilshire Ward LDS, 1957), 1957
Serve with whipped cream or a fruit sauce.
Presented as published in 1957. 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
2719Calories
66 gProtein
549 gCarbs
64 gFat
Full nutrition (33 nutrients)
Calories2719 kcal
Protein66 g
Carbohydrates549 g
Fiber3 g
Sugars151 g
Total Fat64 g
Saturated Fat4 g
Monounsaturated Fat15 g
Polyunsaturated Fat4.7 g
Cholesterol94 mg
Sodium2455 mg
Potassium1007 mg
Calcium128 mg
Iron29 mg
Magnesium228 mg
Phosphorus738 mg
Zinc5.1 mg
Copper1 mg
Manganese4.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E2.6 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)4.8 mg
Riboflavin (B2)2.2 mg
Niacin (B3)42 mg
Folate849 mcg
Choline0 mg
Caffeine0 mg
Water57 g
As published
This recipe was extracted from Our favorite recipes (Wilshire Ward LDS, 1957) (1957) by Maude Frances Smeath Weight, page 52. The excerpt below is the record exactly as published.
APPLE CRISP 6 large Apples, peeled + tsp. Salt and sliced 3 Tb. Peanut Butter 4cC. Plour 3 Tb. Butter 3/4 C. Sugar
Cook this with the app: pantry check, scaling, and the assistant.