Apple Float
From A bill of fare for every day in the year ..., 1892
Presented as published in 1892. 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
1070Calories
12 gProtein
278 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories1070 kcal
Protein12 g
Carbohydrates278 g
Fiber28 g
Sugars218 g
Total Fat2.8 g
Saturated Fat0.5 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.8 g
Cholesterol0 mg
Sodium0 mg
Potassium1944 mg
Calcium108 mg
Iron1.5 mg
Magnesium86 mg
Phosphorus238 mg
Zinc1.1 mg
Copper0.7 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C86 mg
Vitamin A43 mcg
Vitamin E1.1 mg
Vitamin K13 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.8 mg
Niacin (B3)2 mg
Folate0 mcg
Choline73 mg
Caffeine0 mg
Water1925 g
As published
This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 29. The excerpt below is the record exactly as published.
Apple Float. Supper.— Milk Toast. Cheese. Canned Peaches. Cake. Tea. Api'LE Float.— Prepare 12 tart apples as for sauce. When cold add whites of two beaten eggs, then beat the whole till quite stiff. Make a soft custard with the yolks
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