Apple Crunch
From Quaker recipes, 1954
Presented as published in 1954. 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
2474Calories
17 gProtein
503 gCarbs
56 gFat
Full nutrition (34 nutrients)
Calories2474 kcal
Protein17 g
Carbohydrates503 g
Fiber16 g
Sugars373 g
Total Fat56 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium65 mg
Potassium1448 mg
Calcium289 mg
Iron9.6 mg
Magnesium98 mg
Phosphorus265 mg
Zinc1.6 mg
Copper0.6 mg
Manganese2 mg
Vitamin D0 mcg
Vitamin C43 mg
Vitamin A22 mcg
Vitamin E0.6 mg
Vitamin K7.3 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)0.9 mg
Niacin (B3)9.7 mg
Folate203 mcg
Choline42 mg
Caffeine0 mg
Water952 g
As published
This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 30. The excerpt below is the record exactly as published.
APPLE CRUNCH 6 large apples Y4 cup shortening 14 cup granulated sugar 1 cup brown sugar 1 teaspoon nutmeg or 1 cup flour
Cook this with the app: pantry check, scaling, and the assistant.