vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Apple Float
From The Cook County cook book, 1912
Serves 3
Recipe by Mrs. C. K. Wurtz, Maywood, IL.
Presented as published in 1912. 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
519Calories
11 gProtein
103 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories519 kcal
Protein11 g
Carbohydrates103 g
Fiber4.7 g
Sugars91 g
Total Fat9.9 g
Saturated Fat4.6 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol29 mg
Sodium94 mg
Potassium690 mg
Calcium318 mg
Iron0.3 mg
Magnesium43 mg
Phosphorus286 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2.3 mcg
Vitamin C14 mg
Vitamin A85 mcg
Vitamin E0.6 mg
Vitamin K2.2 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.6 mg
Folate0 mcg
Choline56 mg
Caffeine0 mg
Water539 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 361. The excerpt below is the record exactly as published.
APPLE FLOAT. — Pare and core 6 large apples and bake. Beat 1 cup powdered sugar and the beaten whites of 1 egg until 528 PUDDING AND DESSERTS very light; add Ij^ pts. milk, the yolk of 1 egg, 1 teaspoon of corn starch, and a little salt
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