vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Apple Float
From Miss Parloa's kitchen companion, 1887
Serves 2
Other floats can be made using different fruits.
Presented as published in 1887. 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
475Calories
21 gProtein
60 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories475 kcal
Protein21 g
Carbohydrates60 g
Fiber1.5 g
Sugars56 g
Total Fat17 g
Saturated Fat7.7 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol401 mg
Sodium235 mg
Potassium607 mg
Calcium362 mg
Iron1.8 mg
Magnesium46 mg
Phosphorus457 mg
Zinc2.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D4.3 mcg
Vitamin C4.5 mg
Vitamin A240 mcg
Vitamin E1.2 mg
Vitamin K1 mcg
Vitamin B60.4 mg
Vitamin B122.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.4 mg
Folate47 mcg
Choline341 mg
Caffeine0 mg
Water389 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 378. The excerpt below is the record exactly as published.
Apple Float. The materials required are : four eggs, a pint of milk, a cupful of stewed and strained tart apple, half a cupful of powdered sugar, and half a teaspoonful of vanilla extract
Cook this with the app: pantry check, scaling, and the assistant.