Apple Dowdy
From My best 250 recipes, 1907
Presented as published in 1907. 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
427Calories
0 gProtein
110 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories427 kcal
Protein0.1 g
Carbohydrates110 g
Fiber0.1 g
Sugars109 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium80 mg
Potassium156 mg
Calcium95 mg
Iron0.8 mg
Magnesium12 mg
Phosphorus5.9 mg
Zinc0 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.3 mcg
Choline2.6 mg
Caffeine0 mg
Water120 g
As published
This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 22. The excerpt below is the record exactly as published.
APPLE DOWDY Line a baking-dish with thin slices of brown bread, buttered; fill in the spaces with apples that have been pared, cored and chopped; mix a teaspoonful of cinnamon with half a cupful of brown sugar; sprinkle this over the apples; add half a cupful of water
Cook this with the app: pantry check, scaling, and the assistant.