Apple Dowdy
From Left-overs made palatable, 1902
Presented as published in 1902. 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
No method was recorded for this recipe.
Nutrition per serving
1074Calories
4 gProtein
283 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1074 kcal
Protein4 g
Carbohydrates283 g
Fiber19 g
Sugars243 g
Total Fat1.9 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium39 mg
Potassium1431 mg
Calcium159 mg
Iron1.7 mg
Magnesium68 mg
Phosphorus163 mg
Zinc0.8 mg
Copper0.5 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C58 mg
Vitamin A29 mcg
Vitamin E0.7 mg
Vitamin K8.6 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.4 mg
Folate1 mcg
Choline51 mg
Caffeine0 mg
Water1368 g
As published
This recipe was extracted from Left-overs made palatable (1902) by Isabel Gordon Curtis, page 11. The excerpt below is the record exactly as published.
APPLE DOWDY i loaf stale brown bread 8 large tart apples ^ teaspoon cinnamon J cup dark brown sugar £ cup cold water
Cook this with the app: pantry check, scaling, and the assistant.