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Apple Float

Name: Apple Float
Yield: 1 servings
Ingredients: One pint of stewed apples; the beaten whites of four eggs

From Harper's cook book encyclopædia, 1902

Serves 1

With cream, this makes a nice dessert.

Presented as published in 1902. 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

751Calories

26 gProtein

117 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories751 kcal

Protein26 g

Carbohydrates117 g

Fiber11 g

Sugars0.7 g

Total Fat19 g

Saturated Fat6.3 g

Monounsaturated Fat7.3 g

Polyunsaturated Fat3.9 g

Omega-30.1 g

Cholesterol744 mg

Sodium390 mg

Potassium825 mg

Calcium129 mg

Iron5.2 mg

Magnesium41 mg

Phosphorus441 mg

Zinc2.8 mg

Copper0.4 mg

Manganese0.2 mg

Vitamin D4 mcg

Vitamin C5 mg

Vitamin A326 mcg

Vitamin E2.1 mg

Vitamin K0.6 mcg

Vitamin B60.6 mg

Vitamin B121.8 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)1 mg

Niacin (B3)0.8 mg

Folate94 mcg

Choline588 mg

Caffeine0 mg

Water594 g

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 182. The excerpt below is the record exactly as published.

Apple Float. — One pint of stewed apples; when cold, sweeten and fla- vor to taste. Just as you want to send to table, add the beaten whites of four eggs

Cook this with the app: pantry check, scaling, and the assistant.