Apple Crisp
From Recipes from our hearth, 1960
Presented as published in 1960. 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
1437Calories
18 gProtein
350 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories1437 kcal
Protein18 g
Carbohydrates350 g
Fiber15 g
Sugars216 g
Total Fat4.1 g
Saturated Fat0.4 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol0 mg
Sodium36 mg
Potassium1330 mg
Calcium174 mg
Iron9.1 mg
Magnesium102 mg
Phosphorus304 mg
Zinc2.1 mg
Copper0.6 mg
Manganese1.8 mg
Vitamin D0 mcg
Vitamin C43 mg
Vitamin A22 mcg
Vitamin E0.6 mg
Vitamin K6.7 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)0.9 mg
Niacin (B3)9.7 mg
Folate205 mcg
Choline44 mg
Caffeine0 mg
Water999 g
As published
This recipe was extracted from Recipes from our hearth (1960) by N.C.) Advent Moravian Church (Winston-Salem, page 29. The excerpt below is the record exactly as published.
APPLE CRISP 6 apples 14 cups brown sugar 2 sticks margarine 1 cup flour 14 cup oatmeal
Cook this with the app: pantry check, scaling, and the assistant.