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Apple Mns
From The housewife's referee, 1898
Serves 5
Presented as published in 1898. 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
480Calories
2 gProtein
93 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories480 kcal
Protein2.2 g
Carbohydrates93 g
Fiber8.3 g
Sugars77 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium26 mg
Potassium607 mg
Calcium36 mg
Iron0.6 mg
Magnesium27 mg
Phosphorus74 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C26 mg
Vitamin A47 mcg
Vitamin E0.6 mg
Vitamin K5 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.9 mg
Folate4.1 mcg
Choline20 mg
Caffeine0 mg
Alcohol18 g
Water553 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 135. The excerpt below is the record exactly as published.
Apple Mns.~— Make a mus with fifteen large apples, peeled and cored very carefully, and let them boil in a stewpan with wine ; flavour it with vanilla and a liqueur glass of Kirschwasser. Whilst still hot, stir in four pre- served peaches, the same of apricots, a quarter of a pound of mixed candied peels
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