Apple Mange
From The way to the heart, 1905
Presented as published in 1905. 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
5921Calories
5 gProtein
1539 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories5921 kcal
Protein4.8 g
Carbohydrates1539 g
Fiber20 g
Sugars1498 g
Total Fat6.4 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium16 mg
Potassium1390 mg
Calcium108 mg
Iron2.2 mg
Magnesium67 mg
Phosphorus166 mg
Zinc0.9 mg
Copper0.6 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C107 mg
Vitamin A28 mcg
Vitamin E0.8 mg
Vitamin K8.2 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.3 mg
Folate11 mcg
Choline51 mg
Caffeine0 mg
Water1269 g
As published
This recipe was extracted from The way to the heart (1905) by Carrie Pickett Moore, page 14. The excerpt below is the record exactly as published.
Apple Mange. Stew and mash well 3 pounds of tart apples, then add 3 pounds of white sugar, and boil until it becomes thick enough to drop from the spoon. Add a few drops of lemon
Cook this with the app: pantry check, scaling, and the assistant.