vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Apple Float
From The economical cook book, 1905
Serves 1
Presented as published in 1905. 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
417Calories
28 gProtein
72 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories417 kcal
Protein28 g
Carbohydrates72 g
Fiber0 g
Sugars61 g
Total Fat1.4 g
Saturated Fat0.5 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol21 mg
Sodium17 mg
Potassium232 mg
Calcium34 mg
Iron0.2 mg
Magnesium9.8 mg
Phosphorus45 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C79 mg
Vitamin A12 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)1 mg
Niacin (B3)0 mg
Folate2.5 mcg
Choline0 mg
Caffeine0 mg
Water392 g
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 97. The excerpt below is the record exactly as published.
The whites of fiye eggs beaten to a sdff froth, add to them ftye heaping tablespoons of powdered sugar, beat it well in, and add a bowlful of apple-sauce, sweetened and flayored with ImoD- peel ; heap it in a gkss dish, and pour round it a boiled euslard made with the yolks of the eggs and a quart of milk
Cook this with the app: pantry check, scaling, and the assistant.