Apple Fancy
From Puddings and pastry à la mode, 1889
Presented as published in 1889. 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
333Calories
27 gProtein
17 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories333 kcal
Protein27 g
Carbohydrates17 g
Fiber11 g
Sugars4.9 g
Total Fat19 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.9 g
Omega-30.1 g
Cholesterol744 mg
Sodium290 mg
Potassium436 mg
Calcium246 mg
Iron4.3 mg
Magnesium39 mg
Phosphorus408 mg
Zinc2.8 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C129 mg
Vitamin A323 mcg
Vitamin E2.4 mg
Vitamin K0.6 mcg
Vitamin B60.5 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1 mg
Niacin (B3)0.6 mg
Folate107 mcg
Choline597 mg
Caffeine0 mg
Water234 g
As published
This recipe was extracted from Puddings and pastry à la mode (1889) by Harriet Anne de Salis, page 1. The excerpt below is the record exactly as published.
Apple Fancy. Pare some apples and take out the cores ; stew them with sugar and lemon peel ; beat up four eggs into a froth, add to them a cupful of grated bread-crumbs with a little sugar and nutmeg. Lay the stewed apples in the bottom of a dish and cover with the bread-crumbs, laying a few pieces of butter
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