vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Apple Porcupine
From Miss Parloa's new cook book and marketing guide, 1880
Serves 11
Serve with lemon-seasoned custard.
Presented as published in 1880. 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
505Calories
12 gProtein
82 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories505 kcal
Protein12 g
Carbohydrates82 g
Fiber6.6 g
Sugars71 g
Total Fat18 g
Saturated Fat3.4 g
Monounsaturated Fat9 g
Polyunsaturated Fat3.6 g
Omega-30 g
Cholesterol112 mg
Sodium182 mg
Potassium591 mg
Calcium205 mg
Iron1.6 mg
Magnesium89 mg
Phosphorus285 mg
Zinc1.6 mg
Copper0.4 mg
Manganese0.6 mg
Vitamin D1.4 mcg
Vitamin C15 mg
Vitamin A77 mcg
Vitamin E6.4 mg
Vitamin K1.7 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.2 mg
Folate24 mcg
Choline117 mg
Caffeine0 mg
Water421 g
Estimated from matched ingredients across 11 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 136. The excerpt below is the record exactly as published.
Apple Porcupine. Sixteen large apples, two large cupfuls of granulated sugar, one lemon, one quart of water, one tea-cupful of powdered sugar, one quart of milk, one table-spoonful of corn-starch, half a teaspoonful of salt, six eggs, one pint of blanched al- monds
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