Apple Oatmeal Crisp
From Recipes from our hearth, 1960
Recipe by Mrs. Robert Zimmerman
Presented as published in 1960. 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
3363Calories
22 gProtein
419 gCarbs
189 gFat
Full nutrition (34 nutrients)
Calories3363 kcal
Protein22 g
Carbohydrates419 g
Fiber13 g
Sugars274 g
Total Fat189 g
Saturated Fat33 g
Monounsaturated Fat84 g
Polyunsaturated Fat62 g
Omega-30 g
Cholesterol0 mg
Sodium77 mg
Potassium1025 mg
Calcium90 mg
Iron9.8 mg
Magnesium128 mg
Phosphorus406 mg
Zinc3.6 mg
Copper0.6 mg
Manganese2.6 mg
Vitamin D0 mcg
Vitamin C29 mg
Vitamin A1874 mcg
Vitamin E36 mg
Vitamin K213 mcg
Vitamin B60.4 mg
Vitamin B120.2 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)0.8 mg
Niacin (B3)9.6 mg
Folate217 mcg
Choline70 mg
Caffeine0 mg
Water871 g
As published
This recipe was extracted from Recipes from our hearth (1960) by N.C.) Advent Moravian Church (Winston-Salem, page 29. The excerpt below is the record exactly as published.
of margarine. Peel apples, cut in quarters, cut out core and slice thinly into greased pan. In small mixing bowl, mix the oatmeal, sugar and flour
Cook this with the app: pantry check, scaling, and the assistant.