vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Apple-fool
From Harper's cook book encyclopædia, 1902
Serves 4
Time to simmer the apples is about half an hour.
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
530Calories
3 gProtein
34 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories530 kcal
Protein3.1 g
Carbohydrates34 g
Fiber3.4 g
Sugars23 g
Total Fat44 g
Saturated Fat25 g
Monounsaturated Fat9 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol125 mg
Sodium30 mg
Potassium336 mg
Calcium96 mg
Iron0.3 mg
Magnesium20 mg
Phosphorus96 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C9.1 mg
Vitamin A4.6 mcg
Vitamin E0.2 mg
Vitamin K6.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate0.3 mcg
Choline8.2 mg
Caffeine0 mg
Water327 g
Estimated from matched ingredients across 4 servings.
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-fool. — Take 2 lbs. 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 quite soft, and beat them well with a wooden spoon. Mix with them, gradually, a pint of new milk, or milk and cream
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