Apple Ferguson
From Australian sunshine cookery book for every housewife, 1920
Presented as published in 1920. 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
2604Calories
44 gProtein
591 gCarbs
64 gFat
Full nutrition (34 nutrients)
Calories2604 kcal
Protein44 g
Carbohydrates591 g
Fiber25 g
Sugars368 g
Total Fat64 g
Saturated Fat4.2 g
Monounsaturated Fat3 g
Polyunsaturated Fat6.1 g
Omega-30 g
Cholesterol133 mg
Sodium2121 mg
Potassium2147 mg
Calcium654 mg
Iron16 mg
Magnesium200 mg
Phosphorus690 mg
Zinc5 mg
Copper1.3 mg
Manganese3.2 mg
Vitamin D0 mcg
Vitamin C26 mg
Vitamin A11 mcg
Vitamin E0.7 mg
Vitamin K27 mcg
Vitamin B61 mg
Vitamin B121 mcg
Thiamin (B1)2.9 mg
Riboflavin (B2)1.6 mg
Niacin (B3)21 mg
Folate310 mcg
Choline76 mg
Caffeine0 mg
Water518 g
As published
This recipe was extracted from Australian sunshine cookery book for every housewife (1920) by Dried Fruits Industry Throughout Australia. Joint Publicity Committee, Australian Dried Fruits Association, Western Australian Dried Fruits Board, Victorian Dried Fruits Board, New South Wales Dried Fruits Board, South Australian Dried Fruits Board, page 7. The excerpt below is the record exactly as published.
Apple Ferguson. 2 oz. butter. 1 cup sugar. 3 cups breadcrumbs. Juice and rind of 1 lemon. 3 large apples (unpeeled and $ nutmeg grated. grated). 3 eggs, beaten with a large 1 cup sultanas
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