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Apple Miroton
From Soyer's standard cookery, 1912
Serves 4
Presented as published in 1912. 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
761Calories
1 gProtein
161 gCarbs
1 gFat
Full nutrition (35 nutrients)
Calories761 kcal
Protein1.4 g
Carbohydrates161 g
Fiber5.5 g
Sugars124 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium38 mg
Potassium333 mg
Calcium57 mg
Iron1.2 mg
Magnesium18 mg
Phosphorus52 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A4.2 mcg
Vitamin E0.4 mg
Vitamin K1.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.4 mg
Folate22 mcg
Choline21 mg
Caffeine0 mg
Alcohol19 g
Water273 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 171. The excerpt below is the record exactly as published.
Apple Miroton. Mix together half a pound each of apricot marmalade and of apple marmalade, and pile in a mound in the middle of a fireproof plate. Next core and peel twelve large apples and slice them evenly. Place them in a dish with a large glass of brandy, to which has been added the juice of two lemons, a quarter of a pound of castor sugar, and a teaspoonful of powdered cinnamon
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