vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Apple Island
From The national course in home economics, 1917
Serves 8
The apples should be stewed with as little water as possible.
Presented as published in 1917. 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
149Calories
9 gProtein
31 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories149 kcal
Protein8.6 g
Carbohydrates31 g
Fiber2.9 g
Sugars23 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium0 mg
Potassium202 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)0.4 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline7.6 mg
Caffeine0 mg
Water260 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 217. The excerpt below is the record exactly as published.
APPLE ISLAND. Stew apples to make two quarts, strain through a sieve, sweeten with fine white sugar and flavor with lemon or rose. Beat the whites of twelve eggs
Cook this with the app: pantry check, scaling, and the assistant.