vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Apple Float
From The new home cook book, 1896
Serves 4
Presented as published in 1896. 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
169Calories
3 gProtein
42 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories169 kcal
Protein3 g
Carbohydrates42 g
Fiber2.9 g
Sugars35 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium0.1 mg
Potassium203 mg
Calcium11 mg
Iron0.2 mg
Magnesium9 mg
Phosphorus25 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C9 mg
Vitamin A4.5 mcg
Vitamin E0.1 mg
Vitamin K1.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline7.6 mg
Caffeine0 mg
Water214 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new home cook book (1896), page 95. The excerpt below is the record exactly as published.
APPLE FLOAT. Mrs. O. L. Parker. To one quart of apples, partially stewed and well mashed, put the whites of three eggs, well beaten, and four heaping tablespoons of loaf sugar
Cook this with the app: pantry check, scaling, and the assistant.