vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Apple Float
From Original White House Cookbook, 1887
Serves 7
Can be topped with custard.
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
540Calories
4 gProtein
138 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories540 kcal
Protein4.5 g
Carbohydrates138 g
Fiber4.4 g
Sugars129 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium12 mg
Potassium300 mg
Calcium24 mg
Iron0.4 mg
Magnesium15 mg
Phosphorus38 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A6.3 mcg
Vitamin E0.2 mg
Vitamin K1.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate2.8 mcg
Choline13 mg
Caffeine0 mg
Water348 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 227. The excerpt below is the record exactly as published.
APPLE FLOAT. One dozen apples, pared and cored, one pound and a half of sugar. Put the apples on with water enough to cover them and let them stew until they look as if they would break ; then take them out and put the sugar into the same water ; let the syrup come to a boil, put in the apples and let them stew until done through and clear ; then take them out, slice into the syrup one large lemon and add an ounce of gelatine dissolved in a pint of cold water
Cook this with the app: pantry check, scaling, and the assistant.