Apple Crunch
From Cooking with wholegrains, 1947
Presented as published in 1947. 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
1269Calories
13 gProtein
183 gCarbs
56 gFat
Full nutrition (34 nutrients)
Calories1269 kcal
Protein13 g
Carbohydrates183 g
Fiber8.3 g
Sugars81 g
Total Fat56 g
Saturated Fat12 g
Monounsaturated Fat18 g
Polyunsaturated Fat23 g
Omega-30 g
Cholesterol0 mg
Sodium588 mg
Potassium510 mg
Calcium72 mg
Iron7.1 mg
Magnesium54 mg
Phosphorus165 mg
Zinc1.5 mg
Copper0.3 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A0.4 mcg
Vitamin E3.9 mg
Vitamin K2.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.1 mg
Folate222 mcg
Choline16 mg
Caffeine0 mg
Water25 g
As published
This recipe was extracted from Cooking with wholegrains (1947) by Ellen Orton, page 23. The excerpt below is the record exactly as published.
Apple Crunch 2 CUPS SLICED RAW APPLES 14 CUP SUGAR 4 CUP RAISINS OR DATES 14 TEASPOON SALT 14 CUP BUTTER OR OTHER SHORTEN- I CUP WHEAT FLOUR ING NUTMEG OR CINNAMON
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