vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Apple Moscovite
From The Hotel St. Francis cook book, 1919
Serves 2
Presented as published in 1919. 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
182Calories
16 gProtein
30 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories182 kcal
Protein16 g
Carbohydrates30 g
Fiber1.3 g
Sugars23 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.3 mg
Potassium97 mg
Calcium5.4 mg
Iron0.1 mg
Magnesium4.2 mg
Phosphorus12 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C6.7 mg
Vitamin A2 mcg
Vitamin E0.1 mg
Vitamin K0.6 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline3.4 mg
Caffeine0 mg
Water222 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 40. The excerpt below is the record exactly as published.
Apple Moscovite. Take four large apples and remove the insides with a sharp spoon, leaving only a firm shell. Put a spoonful of apple sauce on the bottom of the apples. Whip the whites of six eggs very hard, and mix with a half pint of sweet apple sauce. Fill the apples with this, dust over with powdered sugar
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