vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Apple Fool
From Cassell's dictionary of cookery, 1892
Serves 4
Time to simmer the apples, about half an hour. Probable cost, made with milk, 8d. Sufficient for four.
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
185Calories
5 gProtein
35 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories185 kcal
Protein4.7 g
Carbohydrates35 g
Fiber3.4 g
Sugars29 g
Total Fat4.4 g
Saturated Fat2.4 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol15 mg
Sodium52 mg
Potassium400 mg
Calcium171 mg
Iron0.3 mg
Magnesium27 mg
Phosphorus149 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin D1.2 mcg
Vitamin C9.1 mg
Vitamin A44 mcg
Vitamin E0.3 mg
Vitamin K3.1 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.4 mg
Folate0.3 mcg
Choline30 mg
Caffeine0 mg
Water363 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 144. The excerpt below is the record exactly as published.
Apple Fool.— Take two pounds of apples pared and cored. Put them into a saucepan with a cupful of water, one or two cloves, and sugar to taste. Let them simmer till qiute soft, and beat them well with a wooden spoon. Mix with them, gradually, a pint of new milk
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